Pesto pasta with vegetables and fish
This pesto pasta with vegetables and fish is not only delicious but easy to make and highly nutritious.
Servings 4 servings
Ingredients
Pesto
- 2 cups basil leaves
- 1 cup baby spinach
- 1/4 cup sunflower and pumpkin seeds
- 1/4 cup grated Pecorino + extra to serve
- 1/4 cup extra virgin olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- ground pepper
- 1 tsp lemon juice
Pasta
- 200 g pulse pasta (see recommendations above)
- 2x 280g jars artichoke hearts in brine
- 400 g cherry tomatoes
To serve
- green salad
- 4 cans fish in extra virgin olive oil or brine
Instructions
- Place seeds in a food processor or blender and grind until they resemble coarse sand. Add basil, baby spinach, Pecorino, olive oil, garlic and salt and process until creamy. Add pepper and lemon juice and mix well.
- Drain artichoke hearts.
- Cook pasta according to package instructions. Drain, reserving some pasta water.
- Return pasta to the pot and mix pesto in. Add a little pasta water if needed to adjust the sauce consistency to your liking.
- Serve pasta in plates or bowls, distribute artichoke hearts and tomatoes equally.
- If your fish is packed in extra virgin olive oil, feel free to keep some or all of the oil, otherwise drain before adding to the pasta.
- Serve with more grated Pecorino and a side salad.