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Cheesy peasy cheat’s ‘pesto’ | Daily Mail Online

Cheesy peasy cheat’s ‘pesto’

Cook the pasta according to the packet instructions, adding the peas for the last 3-4 minutes. Drain the pasta and peas

SERVES 4

SAUCE FOR 4

20g basil leaves

40g rocket leaves

1 tsp finely grated lemon zest

1 garlic clove, peeled (optional)

2 tbsp lemon juice

60g freshly grated parmesan

175g quark

100g soured cream

PER SERVING

75g pasta shapes of your choice (or according to appetite)

30g-50g frozen peas

sea salt and black pepper

extra parmesan to serve

  • In a processor, whiz the basil and rocket with the lemon zest and garlic, if using, until finely chopped. Add the lemon juice and whiz again. Whiz in the parmesan, followed by the quark and soured cream, until combined. Chill and cover. This will keep for a couple of days.
  • Cook the pasta according to the packet instructions, adding the peas for the last 3-4 minutes. Drain the pasta and peas.
  • To serve hot, toss with the sauce and season.

COOL LUNCHBOX OPTION Dress drained, cooled pasta with a drop of oil. Spoon some sauce into a lunch pot with the pasta on top. Toss together on eating, with extra parmesan.  

ONE MORE FOR THE POT  

Gnocchi with tomato sauce

MAKES 4 SERVINGS

First make the sauce, which is enough for 4. Finely chop 4 sun-dried tomato halves. Peel and chop a garlic clove. Slice 50g pitted black or green olives. Prepare 2 heaped tbsp finely chopped flat leaf parsley. Heat 3 tbsp olive oil in a medium non-stick frying pan over a medium heat, add the garlic and sun-dried tomatoes and cook for a minute. Add 1 x 400g tin chopped tomatoes tinned tomatoes and an optional pinch of chilli flakes and simmer a low heat for 8-10 minutes or until glossy and thickened, stirring occasionally. Stir in the olives and parsley and cook for a minute longer. If making it in advance, leave to cool and then cover and chill for up to 3 days. Or the sauce can be frozen. When ready to serve, bring a pan of water to the boil, add 125g gnocchi per person, simmer for a couple of minutes after they have risen to the surface, then drain. Reheat your desired amount of sauce and stir in the drained gnocchi. For a lunch box transfer to a small food flask and seal.

 

 

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