Almond Pesto Pasta

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This is such a simple dish, but you’re in for a treat with this delicious and colourful pasta salad. Whip up your pesto with fresh basil and dress up your pasta with cherry tomatoes & peas. Plus there’s some added protein in there with the butter beans too. This is great for packed lunches or as a lighter dinner.

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SERVES 3-4
COOKING TIME 10-15 MINUTES
DIFFICULTY EASY

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Ingredients

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200g of cooked whole-wheat pasta

100g of peas

10-15 cherry tomatoes, in halves

1 courgette, chopped in small pieces

1 can of butter beans, drained

For the almond pesto

30g of almonds

30g of basil leaves

4 tbsp of olive oil

Juice of 1-2 lemons

Salt and pepper

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Method

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1.
Blend all of the ingredients for the pesto until smooth - you may need to add a dash of water if you think it’s needed.

2.
Cook the pasta, drain and place in a big bowl. Mix in the fresh basil and almond pesto, butter beans, and courgette, and then gently toss in the cherry tomatoes and peas.

3.
Finish up with fresh basil leaves, and lemon zest. Add salt and pepper to taste and enjoy.

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