Pasta with Matcha pesto
A pesto recipe that is tops for taste and healthfulness
Servings: 4
Calories: 459kcal
Ingredients
- 1 ½ teaspoon culinary matcha
- 1 cup mint leaves
- ½ cup basil leaves
- ½ cup parsley leaves
- 1 clove garlic finely chopped
- ¾ cup toasted pine nuts keep a few back to sprinkle on the ready dish
- 2 spring onions finely chopped
- ½ cup extra virgin olive oil
- salt and freshly ground black pepper to taste
- 30 g grated parmesan or vegan cheese
- 100-150 g pasta per person
Instructions
- Combine the mint, basil, parsley, chopped garlic, spring onion, matcha, and toasted pine nuts in a food processor/blender. Pulse until coarsely combined.
- Add the olive oil gradually while the processor is running, and mix to combine.
- Add the parmesan and pulse a couple more times.
- Season with salt and pepper.
- After cooking the pasta al dente in boiling salted water drain it well.
- Put some tablespoons of pesto into a frying pan and heat it through. (about 1-2 per person)
- Add the pasta and mix everything together well before plating.
- You can sprinkle the portions with some toasted pine nuts and chopped parsley before serving.
Notes
This recipe can be vegan if you leave out the cheese or use vegan cheese.
You can serve this pesto with most kinds of pasta, including spaghetti, vermicelli, penne, fusili etc. I sometimes put roasted cherry tomatoes on top for more colour!
Adapted from www.panateamatcha.com
Nutrition
Calories: 459kcal | Carbohydrates: 7g | Protein: 7g | Fat: 47g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Cholesterol: 7mg | Sodium: 141mg | Potassium: 299mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1475IU | Vitamin C: 16mg | Calcium: 119mg | Iron: 3mg