If you went to uni, then you’ve probably got a very close relationship with pesto pasta. It was everything you could want from a dish: carbs and culture.
Because let’s face it, if you put pesto in a dish, you immediately look fancy.
This dish is one that I regularly make on weekdays. It takes about 15 minutes to make in total, even less if you use fresh pasta, and it’s really easy to scale up for a family.
If you want to spruce it up a bit you can add some diced chorizo, salmon, or goat’s cheese!
Cavatelli with pesto, petite pois and greek basil
- approx. 200g cavatelli pasta (or other pasta shapes)
- 2-3 tbsp green pesto
- around 3 tbsp olive oil
- 100g frozen petite pois
- 1/2 lemon zest and juice
- greek basil leaves, for garnish
- salt and pepper
- Bring a large pot of water to a boil, salt it, then add the pasta and cook until al dente (cooking times will vary depending on the pasta shape, so go with what the packet instructions say).
- Once cooked, use a slotted spoon to remove the pasta from the water and place into a medium-sized saucepan on a medium heat. Put the pasta water to one side. Now add the green pesto to the pasta, along with a drizzle of olive oil, stir well.
- Add a few tablespoons of the pasta water to the pan to loosen the sauce, then add a touch more olive oil. Stir again. Now add the petite pois and turn the heat down to low.
- Keep on the heat for around 3 minutes, then add a few more tablespoons of pasta water and stir until you have a smooth pesto sauce. Add the lemon zest and juice. Season, then add the greek basil leaves. Serve straight away.