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Easy pesto pasta

Easy Pesto Pasta, Easy pesto pasta

This Easy pesto pasta can be enjoyed as a warm pasta dish or as a cold salad.

Easy Pesto Pasta, Easy pesto pasta



Easy Pesto Pasta 

I have a very simple and flavourful easy pesto pasta recipe for you today. I am using up the basil in our garden in a myriad of ways, but pestos are a no-brainer, aren’t they?

I love this pesto pasta recipe as it doesn’t rely on more typical pine nuts. I am using pepitas for this pesto pasta recipe, and I prefer it, actually. I feel it gives a more balanced and well-rounded flavour.

With the addition of chickpeas, we are adding some healthy protein to this pasta. Chickpeas love a little dance with pesto.

This Easy pesto pasta can be enjoyed as a warm pasta dish or as a cold salad.



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Easy Pesto Pasta 

Serves 4

500g short pasta such as fussili or penne

For the pesto

½ cup of pepitas or use almonds (or a mix of both)
2 cloves of garlic, peeled and crushed
½ cup of basil
½ cup of parsley (or use all basil)
½ cup freshly grated parmesan plus extra for serving
Juice of 2 lemons
60 ml extra virgin olive oil
Sea salt
Freshly cracked black pepper

Optional additions

A large handful of rocket leaves or spinach leaves
125g (½ punnet of cherry) tomatoes, halved
1 x 400g tin of chickpeas, rinsed well & drained (optional)
100g green or black olives, halved (optional)


Place all of the pesto ingredients in a food processor, with the exception of the extra virgin olive oil. Blitz well, to combine. Slowly pour the oil down through the lid, with the motor running, until a smooth consistency is reached. Season with sea salt & freshly cracked black pepper, to taste.

Cook pasta according to packet directions. Strain & set aside.

Place the cooked pasta in a bowl & add the rocket (or spinach) leaves as well as olives and cherry tomatoes. Add the chickpeas & or olives, if going for these also.

Stir through the pesto. Season to taste.

Serve with additional freshly grated parmesan when serving.






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