Pea pesto pasta salad base
Serves 4
A vibrant cold pasta salad with a rough pea-and-kale pesto, finished with toasted nuts and hard cheese.
| prepBring a large saucepan of salted water to the boil | ||||
| 50 g curly kale, tough central stalk removed and leaves roughly chopped (for pesto) | Boil kale & peas 1 min, transfer to processor | Drain, stir pesto through warm pasta & veg | Cool to room temperature, refrigerate 3–5 days | |
| 50 g frozen peas, defrosted (for pesto) | ||||
| 50 g toasted nuts of your choice | Pulse nuts, cheese, garlic & oil into pesto | |||
| 40 g strong hard cheese, such as cheddar, grated | ||||
| 1 garlic clove | ||||
| 50 ml extra virgin olive oil | ||||
| 300 g wholewheat fusilli, cooked according to packet instructions | Cook fusilli 1 min less than packet time | Add remaining kale & peas, cook 1 min | ||
| 50 g curly kale, tough central stalk removed and leaves roughly chopped (remaining) | ||||
| 50 g frozen peas, defrosted (remaining) | ||||
| salt and freshly ground black pepper | ||||
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