Last night was one of those nights when no one could quite work out what they felt like eating and the kitchen enthusiasm was lacklustre. There is no shortage of herbs, lemons and spinach in our garden at the moment so that got us thinking…
We started throwing a few things together based on what was growing like crazy in the patch and no one was more surprised than me when it tasted really good !
So here it is, the surprisingly yummy and oh so easy pea, spinach and macadamia pasta….. a little bit sweet, a little bit salty and full to the brim with green leafed goodness. This would be great too on bruscetta, as a dip or whenever you are looking to add a bit of zing.
2 cloves garlic
1 concentrated liquid stock ( I used Continental Stock Pot – vegetarian )
1 good sized bunch of spinach (not silverbeet)
1 big handful each of parsley and mint
1/2 cup macadamias
Salt and pepper
Juice of 1 lemon
Parmesan for serving
Place peas, stock, water and chopped garlic in frypan and simmer until the peas are soft and nearly all the liquid has gone. Place in blender with all other ingredients and whiz till it looks like pesto. Taste for seasoning and serve mixed through pasta. Sprinkle over parmesan and tuck in.
The great thing about this is that most of the vegetables are raw and that you are getting a good amount of protein from the peas and nuts. It’s a great quick midweek dinner that should provide you with a healthy lunch for the next day too.
As an extra bonus peas are a fantastic source of vitamin C, A and K. They contain some B vitamins, are full of fibre and have no cholesterol. They also contain a surprising amount and number of minerals.