Introduction
This is a great little recipe that you can throw together in 15 minutes if you move quickly. Its fun, easy and so lovely and vibrant.
Everyone I know loves a pesto pasta, but they can often be quite high in fat and relatively low in protein and veg. With that, this recipes gives you that hit of a pesto pasta, but gives you a bit more bang for your buck in terms of protein and colour. The protein here is coming from the yogurt, and the peas!
It’s also a brilliant pre-match or training meal as its high in carbs, with just the right balance of fibre and protein. It’s a great one to fuel you up without weighing you down.
A really nice one to have up your sleeve!
Ingredients (Serves 2-3)
- 300g of your Favourite Pasta Shape
- 1 Good Bunch of Fresh Basil
- 1 Tablespoon of Pesto
- 3 Tablespoons of High-Protein Yogurt (Skyr works best)
- 1 Teaspoon of Honey
- 1 Really Good Pinch of Black Pepper
- Salt
- 150g of Frozen Peas
- 100g of Cherry Tomatoes or a Pepper
- Optional: Parmesan or Nutritional Yeast for Topping
Steps
Get moving! Boil the kettle. Preheat your oven to full whack (220°C/430°F).
Prep the veg.
- If using cherry tomatoes, slice them in half.
- If using peppers, de-core and slice them into strips.
- Throw them onto a baking tray, drizzle with a little oil and a pinch of salt, and roast for about 15 minutes until they start to char slightly.
Cook the pasta.
- Add your pasta to boiling salted water (at least 1 teaspoon of salt in there) and cook according to the package instructions.
Make the sauce.
- Grab a smoothie blender or food processor.
- Add the basil, pesto, yogurt, honey, black pepper, 100g of the peas and a small pinch of salt to the blender/processor.
- Steal 100ml of pasta water (about 2-3 tablespoons) and pour it in along with the ingredients above.
- Blend for a few seconds until smooth.
Final steps.
- Keep an eye on your veg—once they start to blacken slightly, take them out.
- Drain the pasta and return it to the pot, off the heat.
- Stir in the sauce until everything is beautifully coated. Add the remaining peas here too.
Serve it up. Get the pasta in a bowl and top with the veg.
Add extra yogurt, Parmesan, or nutritional yeast if you fancy.
