Put a spring in your step with this easy but flavour-packed pasta dish. It’s a medley of gorgeous greens coming together to make the perfect mouthful – minty pesto, charred green beans, and pops of peas. Everything is tied together with al dente pasta, a squeeze of lemon juice and a sprinkle of fresh mint. Now, let’s spring into action, Chef!
Spring Pea Pasta
Spring Pea Pasta
with charred green beans & homemade mint pea pesto
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Almonds
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Beans
- Lemon
- Lemons
- Peas
- Whole Wheat Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
IT ALL STARTS WITH ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
BEAN THERE, DONE THAT
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced green beans for 3-4 minutes until charred. Toss with some seasoning. Remove from the pan on completion.
BOIL AND BUBBLE
Fill a pot with salted boiling water and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
PRESTO, IT’S PESTO!
Place a ¼ of the peas, ¾ of the chopped mint, the grated hard cheese, toasted almonds and chopped garlic into a blender. Add a large drizzle of oil and season. Pulse into a semi-smooth pesto, adding more oil if necessary.
TIME TO MIX IT UP
Just before serving, add the minty pesto, charred green beans and the remaining peas to the cooked pasta and toss to combine. Squeeze over some lemon juice and season.
PLATE UP THE PASTA
Dish up a bowl of this simply flavour-packed spring pasta and garnish with the remaining mint. Serve any remaining lemon wedges on the side. YUM!
Almonds - 10g
Green Beans - 100g
Whole Wheat Pasta - 125g
Peas - 120g
Fresh Mint - 4g
Grated Italian-style Hard Cheese - 15ml
Garlic Clove - 1
Lemon - 1
IT ALL STARTS WITH ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
BEAN THERE, DONE THAT
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced green beans for 4-5 minutes until charred. Toss with some seasoning. Remove from the pan on completion.
BOIL AND BUBBLE
Fill a pot with salted boiling water and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
PRESTO, IT’S PESTO!
Place a ¼ of the peas, ¾ of the chopped mint, the grated hard cheese, toasted almonds and chopped garlic into a blender. Add a large drizzle of oil and season. Pulse into a semi-smooth pesto, adding more oil if necessary.
TIME TO MIX IT UP
Just before serving, add the minty pesto, charred green beans and the remaining peas to the cooked pasta and toss to combine. Squeeze over some lemon juice and season.
PLATE UP THE PASTA
Dish up a bowl of this simply flavour-packed spring pasta and garnish with the remaining mint. Serve any remaining lemon wedges on the side. YUM!
Almonds - 20g
Green Beans - 200g
Whole Wheat Pasta - 250g
Peas - 240g
Fresh Mint - 8g
Grated Italian-style Hard Cheese - 30ml
Garlic Clove - 1
Lemon - 1
IT ALL STARTS WITH ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
BEAN THERE, DONE THAT
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced green beans for 5-6 minutes until charred. Toss with some seasoning. Remove from the pan on completion.
BOIL AND BUBBLE
Fill a pot with salted boiling water and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
PRESTO, IT’S PESTO!
Place a ¼ of the peas, ¾ of the chopped mint, the grated hard cheese, toasted almonds and chopped garlic into a blender. Add a large drizzle of oil and season. Pulse into a semi-smooth pesto, adding more oil if necessary.
TIME TO MIX IT UP
Just before serving, add the minty pesto, charred green beans and the remaining peas to the cooked pasta and toss to combine. Squeeze over some lemon juice and season.
PLATE UP THE PASTA
Dish up a bowl of this simply flavour-packed spring pasta and garnish with the remaining mint. Serve any remaining lemon wedges on the side. YUM!
Almonds - 30g
Green Beans - 300g
Whole Wheat Pasta - 375g
Peas - 360g
Fresh Mint - 12g
Grated Italian-style Hard Cheese - 45ml
Garlic Cloves - 2
Lemons - 2
IT ALL STARTS WITH ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
BEAN THERE, DONE THAT
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced green beans for 5-6 minutes until charred. Toss with some seasoning. Remove from the pan on completion.
BOIL AND BUBBLE
Fill a pot with salted boiling water and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
PRESTO, IT’S PESTO!
Place a ¼ of the peas, ¾ of the chopped mint, the grated hard cheese, toasted almonds and chopped garlic into a blender. Add a large drizzle of oil and season. Pulse into a semi-smooth pesto, adding more oil if necessary.
TIME TO MIX IT UP
Just before serving, add the minty pesto, charred green beans and the remaining peas to the cooked pasta and toss to combine. Squeeze over some lemon juice and season.
PLATE UP THE PASTA
Dish up a bowl of this simply flavour-packed spring pasta and garnish with the remaining mint. Serve any remaining lemon wedges on the side. YUM!
Almonds - 40g
Green Beans - 400g
Whole Wheat Pasta - 500g
Peas - 480g
Fresh Mint - 15g
Grated Italian-style Hard Cheese - 60ml
Garlic Cloves - 2
Lemons - 2
Woolies Products in this dish
