Kale, pea, avocado and brazil nut pasta

The guys at Dr Oetker Ristorante Pizzas did something pretty awesome in March: they created a pizzeria made out of ice outside of the Liverpool Street tube station in central London. Bit crazy, I know. They did it as part of their #freshnessfrozen campaign, which aims to highlight that frozen food is a healthy choice, as freezing veggies ensures they don’t deteriorate, so you’re getting all the nutrients when you eat them.

As part of this interesting campaign, they asked me to come up with a recipe using a frozen ingredient. Now, I haven’t even got a freezer at the moment (we are in rented accommodation whilst we renovate our new house) but one thing I still buy and use all the time is frozen peas. They are a great example of a food that is better frozen than fresh. Here I have made a pesto (I call it a pesto but you could eat it as a kind of houmous, as a dip or topping) with kale, peas, avocado and brazil nuts. It is so easy and delicious – and a great way of getting some greens into picky kids. The frozen peas give it a real freshness and sweetness.

When I do eventually get a freezer back in my life (oh how I’ll love my it, I might even kiss it every day), I’ll fill it with leftovers, frozen smoothies to eat as lollies, gin (it doesn’t freeze!) – and, believe it or not a couple of convenience foods too (GASP!). I am a firm believer in giving yourself a break. And as much I love making my own homemade pizza and fishfingers, I always keep some ready made ones in the freezer too! Us mums need a night off sometimes, right?

Feel free to make this recipe your own! Swap the kale for rocket or basil (no need to cook either of those), swap the brazil nuts for almonds or pine nuts.

Makes: a large bowlful (2 x servings on pasta for 4 people)
Prep time: 5 minutes
Cook time: 2 minutes
Total time: Under 10 minutes

Ingredients: 
200g frozen peas
100g kale
2 avocados
150g brazil nuts
2 tablespoons of extra virgin olive oil
Juice of 1 lemon
1 tablespoon of fresh mint
Salt and pepper

Instructions: 

  1. Cook the kale and peas in a few inches of boiling water for a couple of minutes. Drain and run under the cold tap to stop them cooking any more. Squeeze out the kale. (For ease, you may want to cook these separately so you can squeeze out the kale easily.) 
  2. Simply add all the ingredients to a food processor and blitz until you have the desired consistency. 
  3. Put the pasta water on to boil. Once boiling, add the pasta. Reserve one mugful of pasta water to add to the sauce – this will loosen the pasta.
Here’s a video of me making the pesto! Please Like and Subscribe to my new YouTube channel where I’ll be posting more recipe videos soon!
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