Spring Noodle Salad with Pea Pesto

Dinner you can have on the table in no time. Whats good: High in fibre and not a drop of mayonnaise based sauce to be seen, this is a much healthier choice than your average pasta salad. This dish is packed full of vegetables and is vegetarian and vegan friendly but can also be served with some freshly cooked chicken or fish if you can’t do without the meat side of things. Wholemeal pasta is super high in insoluble fibre, great to keep those bowels moving regularly¬† Tomatoes, fresh and sun -dried are high in lycopene, a nutrient that may have some protective effect against some kinds of cancer.


Spring Noodle Salad with Pea Pesto
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • ¼ -1/2 pack wholemeal or spelt pasta
  • 1 zucchini, spiralised
  • 50g wild rocket, washed
  • 200g cherry tomatoes
  • ⅓ cup sun dried tomatoes in oil
  • 1 sprig mint
  • 1 tbsp olive oil
  • ½ cup milk of choice (I would recommend a thicker variety, I used soy here, if using dairy, evaporated milk is ideal)
  • salt and pepper
  • 2 cups fresh or frozen peas, boiled/microwaved until just tender (if in doubt follow packet directions)
  • ½ cup freshly podded broad beans, cooked or fresh
  • extra mint leaves to serve
  • parmesan cheese optional.
Instructions
  1. First: put your water onto boil then cook your pasta according to packet directions.
  2. Meanwhile get your peas cooking until tender and spiralise your zucchini *, if choosing to roast your cherry tomatoes, pop them in a 200C oven now for 15 mins or until skins just split.
  3. Place zucchini noodles, rocket, extra mint, broad beans into a bowl/serving dish.
  4. For the pesto: In a blender/food processor add 1.5 cups of the peas (cooked, drained), sundries tomatoes, olive oil, mint, salt, pepper and milk. Blitz up until kind of smooth - a few little bits of sundried tomato floating around is ok. Taste and add more salt/pepper/mint if needed.
  5. Hopefully your pasta is done by now, when ready, drain it then place back in the saucepan. Pour in the pea pesto and mix to combine.
  6. Place zucchini noodles, rocket, extra mint, broad beans into a bowl/serving dish. Add pesto covered pasta and any extra pesto to the zucchini mix along with the tomatoes and remaining ½ cup peas give it all a mix.
  7. Garnish as you like and tuck in.
Notes
* I used a zucchini spiraliser I bought on eBay, you could also use a julienne tool found cheaply in many supermarkets or a vegetable peeler for more fettuccine like noodles.

 

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