Kale and Pea pesto pasta

Whilst shop bought pesto is a time saving lifesaver. Making your own pesto is actually very quick and means you can cram in the greens in a really delicious way. I like adding cooked peas to my baby pesto to add bulk and natural sweetness.

Pesto can be stored in an airtight container in the fridge for 2-3 days, or freeze in ice cube container for later use.

Prep: 10 minutes | Cooking: 15 minutes | Makes 4 portions | Suitable from 8 months | Pesto suitable for freezing

  • 10 Portions

  • 25 mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing
  • V

    Vegetarian

Ingredients

  • 60g frozen peas
  • 100g Piccolo baby star pasta shapes
  • 100g fresh kale or spinach
  • 60g fresh basil
  • 40g freshly grated Parmesan
  • 1 garlic clove, peeled
  • 50ml extra virgin olive oil
  • 1 tbsp full fat Greek yoghurt

Method

  • Cook the peas in a large pan of boiling water. Once cooked drain, reserving the cooking water. Add the pasta into the pea cooking water and cook the pasta according to the packet instructions.
  • While the pasta is cooking, to a blender add all the remaining ingredients. Add in the cooked peas and blend to a smooth puree. If it needs more liquid, add a glug more of olive oil.
  • Once the pasta is cooked, drain and use what you need and mix with a tbsp of pesto.
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