This pea pesto pasta with sun-dried tomatoes gives you a twist on the typical basil pesto recipe you are used to.

The main thing here is just tweaking your typical pesto recipe, adding a few extra new ingredients. We’re sure the Italians will forgive us for this! This dish is delicious and will definitely satisfy all your carb cravings. It also only takes you about 30 minutes to prepare and cook.

1. Put a large pot with water to boil. Put in a tablespoon of salt.
2. Toast the pine nuts
3. Place the peas, basil, parsley, pine nuts, parmesan cheese, 4 garlic cloves and salt in a food processor and blend. Whilst blending, add in 60ml olive oil.
4. When the mixture has become combined and creamy, add in the lemon juice. If needed, add in more olive oil.
5. Add pasta to boiling water and cook as required. Drain well.
6. In a pan, sauté 15ml olive oil, 2 minced garlic cloves and sun dried tomatoes for 2 minutes.
7. Add the pea pesto and sun-dried tomato mixture to the pasta and stir thoroughly.
8. Garnish with parmesan and parsley.

You can make a large batch of this pasta and (or the pesto alone) and freeze for up to 4 months.

Original recipe by OMGFoodMalta.