Microgreens with Pea Pesto and Pasta

A bit of a tongue twister if you say the name of this recipe out loud. This was another jackpot recipe from the Longo’s magazine that can be found HERE.

This recipe takes like spring. It could not taste more like spring if you ate it while sitting in a field of tulips while lambs jump around you. Seriously. It’s fresh and it was fairly easy to make too!

Get your pasta boiling in a fairly big pot. About 1lb of your pasta of choice. I used fusilli because I had mostly half bags of fusilli kicking around the cupboard. Don’t forget the salt when you’re boiling your pasta. I know you know that, but I don’t want you to forget it.

In a food processor, combine 1 1/2 cups of peashoots, 1/2 cup of green peas, 1/2 cup of basil leaves, one clove of garlic, three tbsp of lemon juice with 1/4 tsp each of salt & pepper. Pulse it until it’s finely chopped. With the motor running on your processor, add 1/4 cup of olive oil to your bright green mixture. You can absolutely adjust your seasonings once the olive oil is combined. I’m a salt person and added quite a bit more after the fact.

Halve a pint of cherry tomatoes while you wait for your pasta to boil.

When the pasta is done, drain it and return it to the pot. Try to remember to save a cup of the cooking liquid, but I always forget to do it, so it’s not imperative. Toss your halved tomatoes in with your drained pasta and add 1 cup of green peas too. Add your pea pesto to the mix and turn until your pasta is nicely coated. Toss in about 125g of (crumbled) goat cheese and mix it all about. That’s what it’s all about.

Hassle level – Meh. It dirties a few pots and pans and takes some time to get everything prepped. I’d give it a 3 out of 10 for the hassle.

(A 10/10 for taste)


Would you look at that? Three new recipes tried this week!! I could get used to this day shift normal work days thing. That whole organizational thing seems to be working too. As requested, I’ll let you know Sunday what my plans are for next week’s meal attempts.

[Day four of this week’s meal plan was BBQ’d steaks with roasted potatoes and butternut squash. Not a new recipe for us by any means, but the steak marinade always gets rave reviews. If I haven’t already posted about it, you can find my go-to HERE.]

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