‘Three P’ Salad

Pea Peso Pasta Salad
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Summer salads take on many forms, but some of the tastiest are brought to our table with pasta, pesto and peas.

Pasta pesto is, of course, a delicious treat all on its own (and so much more than just a student fave). However, this particular twist on the dish combines healthy veggies and a serving that won’t overstuff you.

It’s an Italian-inspired summery dish which will appeal to anyone who likes strong flavours and cheesy dishes.

Serves: 6

Preparation: 20 Minutes

Cooking Time: 10 Minutes

Difficulty Level: 2/5

What You’ll Need

  • Handful mint leaves (lightly packed)
  • 200g defrosted frozen peas
  • Handful basil leaves (lightly packed)
  • 3 cloves chopped garlic
  • 120ml olive oil
  • 100g broad beans, cooked
  • 100g grated cheddar cheese
  • 450g pasta (any shape but we like penne or anything else which holds sauce)
  • 50g toasted pine nuts
  • 50g Parmesan cheese (grated), keep some more to serve with

Nutritional Information

  • Calories: 559
  • Fat: 25g
  • Saturated Fat: 4g
  • Carbohydrates: 66g
  • Sugar: 5g
  • Fibre: 5g
  • Protein: 16g

Method

1

In a blender, mix half of peas with the mint, basil, pine nuts, cheddar cheese, a little salt and pepper and the garlic. Pour in the oil nice and slowly as it blends until pureed

2

Boil up a pot of water, salted, and add the pasta. Cook for around 10 minutes until it is al dente (or to your tastes)

3

Drain and either move the pasta to a big bowl or keep in pan to mix in pesto

4

Add in the pesto to the hot pasta and toss, making sure to steadily combine. Add in the remaining peas, most of the parmesan cheese and broad beans

5

Serve with extra parmesan on top

Tip 1
This can be served either hot or cold, depending on your meal
Tip 2
Feel free to add other vegetables - roasted peppers and cherry tomatoes work well. You can also use other cheeses, such as mozzarella or feta
Tip 3
We have suggested you make your own version of pesto, but the shop bought jars are a great easy alternative. Try red pepper pesto as a twist
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