Green Goddess Pasta
For the pesto: 20g fresh basil leaves 2 tbsp parmesan 2 tsp lemon juice 3 garlic cloves 3 tbsp extra virgin olive oil Salt and pepper to taste 7-8 walnut
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Cooking tools:
- Blender
- Grater
- Colander
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- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 20g fresh basil leaves
- 2 tbsp parmesan
- 2 tsp lemon juice
- 3 garlic cloves
- 3 tbsp extra virgin olive oil
- Salt
- pepper
- 7-8 walnut halves (slightly roasted)
- 240g baby spinach leaves
- 500g Amisa Organic Buckwheat Fusilli
- 135g frozen peas
- 100g tenderstem broccoli cut into bite size pieces
- ½ tsp salt
- Sun Dried tomatoes
- Parmesan grated
- Basil leaves torn
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