Hello Out There! Me again and this time with a recipe we use a lot. It’s our quick and easy go to when we don’t have much time to cook. The great thing about it is that you can substitute lots of the ingredients and vary it to make it suit your tastes. It’s suitable for vegans too.
30g of pine nuts (but you could try cashews or different types of nuts)
Lots of spinach (enough to fill the food processor)
Splash of olive oil (I used chilli oil)
30g pine nuts for toasting
190g of pasta (this is enough to feed one hungry runner and a not so hungry VG volunteer)
Put your pasta on to cook as usual. We use the whole wheat pennette from the Village Greens hoppers because they are quicker to cook but any pasta will do. If you don’t have pasta in your cupboard (someone must have after everyone buying it!!) then try some of the pasta alternatives available at Village Greens (spelt pasta, buckwheat pasta etc.)
Put the pine nuts, spinach and oil into the food processor and whizz (technical term) for a few seconds until you get a pesto like texture. You could use any type of green leaf or herb here or a mixture of things. We’ve tried basil, parsley, coriander and mint and they all tasted good. If you don’t like nuts or can’t eat nuts then sun-dried tomatoes are also a nice alternative.
Add the frozen peas to the pasta for the recommended cooking time. Toast the pine nuts in a pan.
Once the pasta and peas are cooked, drain and then mix in the pesto and quickly stick it back on the hob to make sure everything is hot. Serve with toasted pine nuts on the top.
Enjoy and stay well 💚
PS. It’s recommended to soak the food processor and pans right away after using to make washing up easier 😊
Fresh produce deliveries to Village Greens are on Mondays and Thursdays and if you’d like to read more about how the shop is working at the moment have a look at this blog here.
If you’d like some dessert to go with your pasta then head over to Karen’s blog for Yummy Sticky Ginger Cake here.