Pea Shoot Pesto Pasta
A bowl packed full of flavour and nutrients, this recipe is sure to be your next family favourite.
Ingredients
Pesto
- 1/4 Cup Walnuts, toasted
- 1/4 Cup Parmesan, shredded
- Salt & Pepper, to taste
- Juice of 1/2 Lemon
- 1/4–1/2 Cup Olive Oil
- Chili flakes, to taste (optional)
- 1 Pack GoodLeaf Sweet Pea Shoots
Whipped Ricotta
- 1 Cup Ricotta Cheese
- Juice & zest of 1/2 Lemon
- 1/4 Cup Whipping Cream
- Salt & Pepper, to taste
Blistered Cherry Tomatoes
- 1 Pint Cherry Tomatoes
- Olive Oil
- Salt & Pepper, to taste
Pasta
- 150 G Pasta (your choice)
Instructions
Pasta:
Approximately 150g of pasta of choice, cooked al dente (according to package directions).
Pesto:
Add all ingredients (excluding oil and some GoodLeaf Sweet Pea Shoots for garnish) to the bowl of food processor, pulse until just combined. Place processor on low speed. While running, slowly drizzle in olive oil until pesto reaches desired consistency. Season to taste. Set aside.
Whipped Ricotta:
In a small bowl, whisk all ingredients together.
Blistered Cherry Tomatoes:
Place a pan over medium high heat. Drizzle in a small amount of oil. Carefully add tomatoes and toss to coat. Cook until dark and blistered. Be careful to avoid splatter as tomatoes may pop. Remove from heat and allow to cool slightly. Press gently and carefully to release juices. Set aside.
To assemble:
Toss hot pasta with pesto. Lay on platter. Add dollops of whipped ricotta and scatter with cherry tomatoes. Garnish with remaining GoodLeaf Sweet Pea Shoots, lemon zest, chili flakes, and parmesan cheese.
Enjoy!
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