This 5-minute recipe is a great summer send off sure to get the whole family smiling! Simply blitz peas, parsley, parmesan and spinach for a pesto-licious pasta dish. Our new answer to those dinner dilemmas- it’s a healthy, super speedy meal to kick off the school year.
Inspired by a certified nutritionist @nourishandtempt - this recipe is super healthy, well balanced and nutrient packed!
2 Packs of Sunny & Luna lentil tagliatelle
1 cup frozen peas
1 cup finely chopped parsley
1/2 cup pine nuts
1 lemon (zest and juice)
2 gloves of garlic
1/4 cup extra virgin olive oil
salt and pepper to taste
as much parmesan as your heart desires (or use your fave vegan alternative)
extra pine nuts
a glug of olive oil
In a blender or food processor blitz up the peas, spinach, parsley, pine nuts, garlic, lemon juice, zest and olive oil. If you fancy a smoother consistently continue to blend and had another glug of olive oil. Season with slat and pepper to taste.
Boil your fresh Sunny & Luna lentil tagliatelle for 5 minutes - (make sure to save 1/2 a cup of pasta water!)
Stir in the pesto with the pasta water and plate up. Top with the garnish of choice and enjoy!