This refreshing and colourful pasta is both nutritious and flavourful and includes lots of greens to fuel and nourish your body.
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Spring Pea Linguine
4
Serves
0
Serves of fruit (per serve)
2
Serves of vegetables (per serve)Ingredients
- 400g linguine pasta, preferably wholemeal
- 500g frozen peas
- 250g sugar snap peas, trimmed
- 250ml regular milk or soy milk
- 20ml olive oil
- 1 small red onion, chopped
- 1 clove garlic, crushed
- ¼ cup roughly chopped basil
- ¼ cup roughly chopped mint
- 60g baby spinach
- 15ml lemon juice
- 20g hazelnuts
- 75g goats cheese (optional)
Method
- Cook linguine in a large saucepan of boiling water. Drain and keep warm, reserving ¼ cup cooking liquid.
- Blanch peas and sugar snap peas in boiling water then drain. Place half the peas (not sugar snaps) in a food processor or blender with milk and blend in 10 seconds bursts until combined and roughly chopped. Set aside.
- Heat oil in a large saucepan over medium heat. Add onion and cook until softened then add garlic and cook for another minute. Stir through blended pea mixture, simmer for a couple of minutes then toss through linguine, sugar snaps, remaining peas, herbs, baby spinach and lemon juice. Add reserved cooking liquid to loosen the sauce if necessary.
Recipe Notes
This refreshing and colourful pasta is both nutritious and flavourful and includes lots of greens to fuel and nourish your body.
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Nutrition per serving
|
2665 kJ |
18.47g Fat |
5.38g Sat. Fat |
83.73g Carbs |
15.36g Sugars |
20.06g Fibre |
28.01g Protein |
149mg Sodium |
| 612 per 100 g |
4.24g per 100 g |
1.23g per 100 g |
19.23g per 100 g |
3.53g per 100 g |
4.61g per 100 g |
6.43g per 100 g |
34mg per 100 g |
Acknowledgements
Recipe originally published by Nutrition Australia and created by Sanitarium.