Super Greens Penne
Meat-free and full of flavour, this penne pasta is ready in less than half an hour and features a powerhouse of peas, broccolini, basil and mint. Share it around and no one will have to be green with envy.
Ingredients
- 500g frozen peas
- 500g dried penne rigate
- 2 bunches broccolini, cut into 3cm pieces
- 2 tbs extra virgin olive oil
- 3/4 cup basil pesto
- 1/4 cup lightly toasted hazelnuts, coarsely chopped
- 1/4 bunch mint, leaves picked
Method
- Bring a large saucepan of water to the boil. Add peas to a medium heatproof bowl and using a ladle, pour in enough water (about 11/2 cups) to just cover the peas. Blanch for 2 minutes or until bright green and tender. Drain and set aside.
- Add pasta to boiling water and cook for 12 minutes, adding broccolini in the last minute, or until tender. Drain, reserving 1/4 cup cooking water. Return pasta, broccolini and half of the peas to pan. Drizzle with oil and toss to coat.
- Meanwhile, place pesto and remaining peas in a small food processor and process for 10 seconds or until combined. Add pesto mixture and the reserved cooking liquid to pasta mixture and toss to combine.
- To serve, divide pasta among bowls. Top with hazelnuts, mint and season with freshly cracked black pepper.
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