Fettuccine, Peas and Pesto for One

Whether you use fresh or frozen peas, this quick and easy fettuccine dish is a sure winner for dinner.

Serves: One
Time: 25 minutes


  • 60g pine nuts
  • fresh fettuccine for two
  • 225g shelled peas, fresh or frozen
  • 4 tablespoons olive oil
  • 1 crushed clove of garlic 
  • 8-10 fresh basil leaves torn to shreds
  • salt
  • freshly ground black pepper

Scatter the pine nuts on a baking sheet and cook under a preheated hot grill until lightly browned and fragrant. Cook the pasta, uncovered, in boiling salted water, until tender. Put the peas and oil in a small pan, add the garlic and the basil, season with a little salt and pepper, and cook over a gentle heat for 10 minutes, or seven if using frozen. Drain the pasta and toss in a large bowl with the hot peas and their olive oil, and the toasted pumpkin seeds.

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