Sitting on our back verandah, shelling fresh peas, little hands munching as we go, finding a moment of contentment within a seemingly mundane activity..
Shelling fresh peas takes a little time, but it’s kind of relaxing, bringing you back to the moment and not rushing through convenience, connecting to the plants and how things are grown and formed, reminiscing of times past I suppose..
But also no judgement when there is no time for such activities..and by all means you can use frozen peas for this recipe too.
Peas are in season in spring and early summer, so it’s the perfect time to make this pesto.
This dish is very versatile, you can swap out the pasta for soba noodles or just have the pesto on a big pile of veggies with an extra drizzle of olive oil.
Here’s the recipe below
Enjoy!
Fresh Pea Pesto with Gluten free spaghetti
Equipment
- 1 Food Processor or Blender
Ingredients
- 200g Dried Gluten Free Spaghetti or other pasta noodles
- 1 cup Fresh shelled peas or frozen peas
- 1 cup (packed) Fresh basil, de-stemmed and chopped Plus extra for garnish
- 2 tbsp Olive oil
- 1/3 cup Raw cashew nuts(soaked and rinsed)
- 2 tsp Brown rice syrup Optional
- 1 tsp white miso
- 1 clove Garlic, crushed
- 1/2 tsp salt
Instructions
- Bring a medium saucepan of water to the boil, add in the peas (fresh or frozen), cook for a few minutes until bright green and the peas float to the surface of the water.
- Remove the peas with a slotted spoon, so you can then use the water for cooking the pasta in.
- Add a pinch of salt to the boiling water, add in the pasta noodles and cook per instructions on the pack.
- While the noodles are cooking, prepare the pesto
- In a food processor or blender, add the peas, basil, cashew nuts (rinsed and drained if soaked), miso, rice syrup, garlic and salt. Process on medium as you gradually drizzle in the olive oil.
- Continue to process until a smooth and creamy consistency.
- Strain the pasta noodles, once tender, return the noodles to the pot or a bowl and add in the pesto. Combine until the noodles are well coated.
- Serve with a side of green vegetables or salad.
