Pea Shoot Pesto Pasta with Spring Vegetables

Prep time:  15 minutes

Cooking time:  10 minutes

Ingredients (serves 4)

350g spiral or penne pasta

1 bunch asparagus, cut into 3cm lengths (ends discarded)

2 zucchinis, 1 sliced and 1 sliced very thinly lengthways using a vegetable peeler

1 cup frozen peas

Pea Shoot Pesto

1 punnet Aussie Sprouts pea shoots, halved and tails discarded

1 cup basil leaves, packed

1 cup mint leaves, packed

1/4 cup toasted pine nuts

1/3 cup parmesan cheese

1 clove garlic

1/4 cup extra virgin olive oil

Pinch of salt

Squeeze of lemon juice

To serve

1/4 cup pine nuts

1 tbsp grated lemon rind

Small handful pea shoots, tails removed

Small handful rocket (optional)

1 tablespoon finely grated parmesan


  • Cook pasta in a large saucepan of boiling water for 8 minutes or until al dente. Add asparagus, zucchini and peas and boil for a further 30 seconds to blanch. Drain.
  • To make pesto, place pea shoots, basil, mint, pine nuts, parmesan and garlic in a food processor and process until finely chopped.
  • With motor running, gradually add oil and process until pesto is smooth. Add salt and lemon juice and process to incorporate. Check seasoning and add a little more salt if required.
  • Add pesto to hot pasta and gently stir through.
  • Divide pasta between serving plates, top with pine nuts, lemon rind, pea shoots, rocket and parmesan and serve.


Per Serve
Energy 2998kJ (714kcal)
Fat – total        – saturated 36.6g6.3g
Carbohydrate – total                            – sugars 67.4g4.9g
Dietary fibre 10.0g
Sodium 215mg