Pea-sto pasta
A quick homemade pesto using frozen peas as the base has all the flavour of traditional pesto but it's much cheaper to make. Serve with smashed chicken, or, for a veggie swap, replace the chicken with a poached or fried egg – yum!
For this recipe you will need a large pestle and mortar or a food processor.
Ingredients
- 320g/11½oz frozen peas
- 1 small garlic clove
- 1 bunch basil or mint (30g/1oz)
- 40²µ/1½´Ç³ú pine nuts
- 40²µ/1½´Ç³ú Parmesan or cheddar, plus extra for grating
- 2 tbsp extra virgin olive oil
- 1 lemon, juice only
- 500g/1lb 2oz fresh lasagne sheets
- 4 x 120g/4oz skinless chicken breasts
- 1 tbsp olive oil
- salt and black pepper
Method
Place the peas in a microwave-proof bowl and microwave on HIGH (800W) for 3 minutes, stirring halfway (alternatively cook in a saucepan of boiling water for 2 minutes).
Peel the garlic and place in a pestle and mortar with a pinch of sea salt. Pick in most of the herb leaves and bash to a paste. (See the recipe tips if you don't have a large pestle and mortar.)
Add the pine nuts, finely grate in the cheese and stir in 2 tablespoons of extra virgin olive oil.
Drain the peas and add them to the herby mixture, then roughly bash it all up. Squeeze in the lemon juice and season with salt and pepper.
Use scissors (go for crinkle-cut scissors, if you have them) to cut the lasagne sheets into fun shapes, tearing up the offcuts, then put aside.
Place the chicken breasts between two sheets of baking paper, then use a rolling pin or the base of a heavy pan to bash and flatten them out to around 1cm/½in thick.
Place a large non-stick frying pan on a medium heat. Add 1 tablespoon olive oil and fry the chicken for 3 minutes on each side, or until golden and cooked through, then remove to a plate to rest – you’ll need to work in batches.
Cook the pasta in a large pan of boiling salted water for 2–3 minutes, or until tender, then drain, reserving a mugful of starchy cooking water.
Carefully toss the pasta with the pesto, loosening with splashes of pasta water, if needed.
Plate up the pasta, slice the chicken and arrange on top, and finish with the leftover herb leaves and an extra grating of cheese, if you like.
Recipe Tips
Each serving provides 614 kcal, 56.2g protein, 44.8g carbohydrate (of which 5.7g sugars), 21.8g fat (of which 4.5g saturates), 5g fibre and 0.39g salt.
If you don't have a large pestle and mortar you can blend all the pesto ingredients in a food processor instead. It's nice to keep some texture though so you don't need to blend until completely smooth.
Any leftover pesto will keep in the fridge for 2–3 days.
If making with children, always supervise small children when using the hob and sharp knives and scissors.
Tips for older children
Remember to wash your hands before you start cooking and after handling raw meat.
You will need to use a sharp knife: if you're not confident using kitchen knives ask an adult to help as knives can be dangerous.
When grating, hold the grater steady with one hand and use your other hand to hold the food – keeping your fingers well away from the blades (so you don't grate your knuckles).
Consider asking an adult to help when using the hob as the pan will get very hot and you could burn yourself.