Green Goddess Pasta

For the pesto:

20g fresh basil leaves

2 tbsp parmesan

2 tsp lemon juice

3 garlic cloves

3 tbsp extra virgin olive oil

Salt and pepper to taste

7-8 walnut halves (slightly roasted)

240g baby spinach leaves


For the pasta:

500g Amisa Organic Buckwheat Fusilli

135g frozen peas

100g tenderstem broccoli, cut into bite size pieces

½  tsp salt


For the topping:

Sun Dried tomatoes

Parmesan, grated

Basil leaves, torn

  1. In a small blender, put all pesto ingredients in and blend to get a coarse paste. 
  2. Cook the Fusilli according to package instructions. When 3 minutes remain from the pasta cooking, add in the chopped broccoli and peas. 
  3. When cooked, drain pasta and keep aside.
  4. In a wide pan, heat 1 tsp oil and add in prepared pesto. Saute just for a minute and drop in peas, cooked pasta with broccoli and peas. Mix everything well till pasta is coated well with pesto.
  5. Adjust seasoning to your taste. To serve you can add sun dried tomatoes, grated parmesan cheese and fresh basil leaves. Serve and enjoy!


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