Broad bean, pea and wholemeal pasta with pistachio pesto | Therapeutic Kitchen
Broad bean, pea and wholemeal pasta with pistachio pesto
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at therapeutickitchen.co.uk.
Ingredients
- 70 g pistachio kernels
- 30 g pack basil, leaves only
- 70 g parmesan cheese (or vegan parmesan), grated
- 2 large garlic cloves
- 120 ml extra virgin olive oil
- 400 g whole wheat fusilli pasta (or red lentil pasta)
- 200 g fresh peas (or frozen)
- 200 g double-podded fresh broad beans (or frozen)
- 1 tsp dried chilli flakes
- 1 tbsp capers
- 1 lemon, zest and juice
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