food
Double Pea Pesto Pasta Bake
Pea lovers, this one’s for you - a creamy and vibrant green pesto made with Birds Eye Garden Peas.
food
Double Pea Pesto Pasta Bake
Pea lovers, this one’s for you - a creamy and vibrant green pesto made with Birds Eye Garden Peas.
Supplies
- 150g Birds Eye Garden Peas
- 100g washed baby spinach
- 75g basil
- 3 garlic cloves
- 30g pine nuts
- 40g parmesan
- 1 lemon, juiced
- 100ml olive oil
- 1 tsp salt
- ¼ tsp freshly ground pepper
- 150g Birds Eye Garden Peas
- 500g rigatoni
- 250g ricotta
- 10g parmesan
- 15ml olive oil
- Pinch black pepper
- 15ml olive oil
- 150g heirloom tomatoes, roughly chopped
- 150g cherry tomatoes, halved
- Pinch fresh basil
- Pinch black pepper
Steps
- Make the pea pesto: In a medium pan, bring water to the boil. Once boiling, add the frozen Birds Eye Garden Peas and cook for 3 minutes. Drain and refresh in cold water until cool to the touch. Reserve 150g of peas for the pasta bake.
- Add all of the pesto ingredients into a food processor and blitz until combined. Once blitzed, season to taste.
- Make the pasta bake: Preheat your oven to 200°C.
- Bring a large pan of water to the boil and add 1 tsp salt. Once the water is boiling, add the rigatoni and cook for 13 minutes until al dente. Remove from the heat, drain, and place back into the saucepan.
- Add 250g of the pesto to the cooked pasta and stir through ¾ of the remaining cooked and cooled Birds Eye Garden Peas.
- Transfer ½ of the dressed pasta to a baking dish and scatter with ½ the ricotta. Top with the remaining pasta, ricotta, Birds Eye Garden Peas. Grate the parmesan over the top of the dish and drizzle with olive oil.
- Place the pasta bake into the oven for 10 minutes.
- To serve: Top the pasta bake with a drizzle of the remaining pesto and a final sprinkling of Birds Eye Garden Peas. Serve alongside the tomato salad.