Creamy pea pesto pasta

Creamy pea pesto pasta with basil, yoghurt, hard cheese and pine nuts: a quick, mild pasta dish with lots of flavour and a pleasantly creamy sauce.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 480 kcal per serving
• Protein: 20 g
• Fat: 12 g
• Carbs: 65 g

Ingredients

• 200 g pasta
• 200 g peas
• 3 tbsp yoghurt
• 1 clove of garlic
• 2 tbsp pine nuts
• 1 tbsp olive oil
• 2 tbsp vegetarian hard cheese (Parmesan-style)
• 1 handful of basil
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · blender · sieve

1. Cook the pasta in salted water until almost al dente. Add the peas shortly before the end of the cooking time and cook them with the pasta.
2. Save a little pasta water before draining. Drain the pasta and peas and return them to the warm pan.
3. Blend the basil, garlic, yoghurt, olive oil and a little pasta water into a smooth sauce. Stir in the hard cheese or blend it in straight away.
4. Add the sauce to the pasta and peas and mix everything gently. Season with salt and pepper and stir only gently so the yoghurt stays creamy.
5. Toast the pine nuts in a frying pan without any extra fat until golden brown. Leave to cool briefly.
6. Arrange the pasta on plates and serve with the pine nuts and a little hard cheese.

Good to know

This pasta is uncomplicated but still really well-rounded in flavour. Nice and creamy, fresh and just right when it has to be quick.

Swaps

Pine nuts → walnuts (more omega-3 fatty acids) | yoghurt → Greek yoghurt (more protein) | hard cheese → vegetarian hard cheese made from sheep's milk (strong flavour, similar protein content) | pasta → wholewheat pasta (more fibre)

Allergens

Contains dairy and tree nuts from the pine nuts; usually well suited to children if you go easy on the garlic, and generally fine during pregnancy with pasteurised yoghurt and hygienic preparation. Contains: gluten.