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By The Happy Pear
The dynamic duo of Steve and David Flynn of the Happy Pear share their favourite midweek meals. This lovely light summer pesto with spinach and mint is made with half water, so it’s lower in fat than the usual version. Ideal for quick midweek dinners. Keeps for a week in the fridge.
Preparation time: 10 minutes•
Cooking time: 25 minutes
Serves: 4 people
1. Boil the kettle. Put the frozen peas in a heatproof bowl and cover with the just-boiled water and leave to thaw, then drain.
Fill a pot with boiling water and add a large pinch of salt. Put on a high heat and bring to a gentle rolling boil. Add the pasta and cook as per the packet instructions. Once the pasta is cooked, drain and make sure to keep a little pasta water in case you need to loosen the sauce.
2. Meanwhile, prep your veg. Cut the spring onions finely, including most of the green tops. Deseed and thinly slice the chilli, if using. Cut the courgette into very small, thin, bite-sized pieces. Zest the lemon. Chop the sub-blush tomatoes. Remove the mint leaves from the stalks and discard the stalks. Set aside a few tiny leaves for garnish.
3. To make the pesto, put all the ingredients in a blender and blend till smooth.
4. Heat the tablespoon of oil in a large non-stick pan on a high heat. Add the spring onions, chilli, if using, and courgette. Fry for 3 minutes, stirring regularly.
5. Add the peas, lemon zest, chopped sun-blush tomatoes, pesto and tagliatelle and mix well. Add some of the reserved pasta cooking water to thin the sauce if it’s too thick.
6. To serve, divide the pasta between four plates and garnish with the reserved mint leaves.