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Pea Pesto Pasta - Pronto!

Pea Pesto Pasta - Pronto!

Pea and Pesto Pasta Recipe

by Elmarie Berry

Serves 4


100 g basil pesto

3 tablespoons olive oil

2 courgettes, sliced

225 g peas

500 g penne pasta

Salt and pepper

Zest of 1 lemon


Cook the pasta according to the instructions until al dente.

While the pasta cooks cut or mandolin the courgettes into thin slices.

Fry them in a frying pan with a little olive oil.

Season to taste, sauté for 5- 7 minutes until they’re perfectly cooked.

While these cooks, place the peas into a saucepan of cold water and cook them until the water boils, then drain them.

Finally, once the pasta has finished cooking and has been drained, toss the pasta together with the pesto, peas and courgettes.

Grate the zest of one lemon over and enjoy with a glass of Leopard's Leap De-alcoholised Natura or Sauvignon Blanc.


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