Pea Pesto Pasta

July, 2019

Struggling to feed a fussy eater vegetables? Looking for a low budget meal? Or wanting a meal you can re-heat the next day for lunch? This pea pesto chicken pasta ticks all the boxes!

Pea Pesto Pasta

Serves 2

  • 4 cups of baby spinach

  • 1/3 cup grated parmesan cheese

  • 2 tbs extra virgin olive oil

  • 1 garlic clove

  • 2 tbs sunflower seeds

  • Juice from 1/2 a lemon

  • 1 1/2 cups blanched peas

  • Salt and pepper to taste

  • 3/4 cup canned chickpeas, rinsed

  • 2 serves of cooked pasta and grilled chicken to serve

  1. Add spinach, parmesan cheese, olive oil, garlic, sunflower seeds, lemon juice and peas in a food processor 

  2. Blend until smooth

  3. Add salt and pepper to taste

  4. Transfer to a bowl and mix in cooked pasta and chickpeas until pasta is coated

  5. Divide into serving bowls and top with cooked chicken


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© Talia Cecchele, 2020