Pesto Pasta

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Photography and styling by myself

One of my recent food obsessions is pasta, and credit for my obsession goes to my awesome sister for talking about pasta all the time, although a lot of the blame also lies on Clean Eating Goddess who has an incredible variety of delicious pasta recipes up on her site! I simply can’t resist any of her vegetarian pasta options, so today I present to you the greenest pasta I’ve ever enjoyed, the Green Goddess Pasta.

Unfortunately I made a slip up with the amount of sea salt added to the pesto which resulted in a saltier version than I would have otherwise enjoyed. On the bright side however, I now understand what it means when they state “a pinch of salt” in a recipe. It’s literally a pinch. Thankfully it didn’t matter so much because with an awesome recipe and ingredients, the end result more than made up for it compared to my usual average pasta-sauce-straight-out-of-a-jar adventures.

INGREDIENTS:

3 cups fresh basil leaves

3 heaped tbsp pine nuts

2 garlic cloves

4 tbsp extra virgin olive oil

juice of1 lemon

a pinch of sea salt

500g spinach fettucine

4 tbsp frozen peas (divided in half)

3 tbsp pumpkin seeds

2 ripe avocados

1 tbsp almond flour/powder (for garnish)

Serves 4

DIRECTIONS:

1. Bake the pine nuts at 150 degrees Celsius for 5 minutes.

2. Add basil leaves, pine nuts, garlic cloves, lemon juice and salt into a blender. Blend on low speed, slowly incorporating all the olive oil. Blend until a smooth pesto paste is formed.

3. Boil pasta in highly salted water until al dente.

4. Meanwhile, toast the pumpkin seeds in the same way as above, and de-seed and mash the two avocados using a fork.

5. Combine pasta, half the pumpkin seeds, peas, pesto and mashed avocados in a pan on med-low heat. Toss until pasta is well coated.

6. Serve while hot. Garnish with the remaining pumpkin seeds and almond powder. Enjoy.

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