Pea and Spinach Pasta
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Ingredients
Adjust Servings
150g peas | |
100g baby spinach | |
3sprigs chives | |
1/4tsp garlic granules | |
1/4tsp dried oregano | |
1/8tsp ground cumin | |
100g gluten free pasta | |
1tbsp olive oil |
Directions
1.
Boil
Bring a large saucepan of water to the boil. Drop the pasta in and cook for 10 minutes until soft. Drain and set aside, keeping some of the pasta water for the sauce.
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2.
Microwave
In a microwave safe bowl or jug, with a little water, cook the spinach and peas on high for 5 minutes.
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3.
Blitz
Add the cooked peas and spinach along with the chives, garlic, oregano, cumin, olive oil and pasta water to a food processor. Blitz until smooth.
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4.
Serve
Mix the blitzed sauce with the pasta and serve.
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Notes
Store in an airtight container in the fridge for up to 2 days. Suitable for freezing.
Recipe by Baby Fresh
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