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Peas and Basil Pesto Pasta

This might sound like a strange combination but it is actually a perfect healthy alternative for green pesto!

150 g pasta
35 g roasted pine nuts ((reserve 1 tbsp for topping))
2 cloves garlic
1 shallot
1 bell pepper
120 g green peas
1 lemon ((juiced))
15 g fresh basil
1 tbsp olive oil
25 g arugula
300 g chicken ((optional))

Cook the pasta in salted water.
Roast pine nuts on high heat for 1 minute and add to the food processor or blender, reserving 1 tbsp for topping.
Cut the shallots and bell pepper, and cook them.
Add the peas, lemon juice, basil, olive oil, garlic, salt and pepper to the food processor. Blend until creamy. Add a little bit of cream to make it more creamy if needed.
Mix the shallots, paprika and pea pesto with the pasta. Add the arugula and pine nuts.

Seasoning: Salt & pepper

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Peas and Basil Pesto Pasta

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