Tag Archives: peas

Pea Pesto

I really enjoy pasta with pesto, red being my absolute favourite with sun-dried tomatoes or red peppers.  The little girl isn’t all that keen so I’ve been experimenting with other ingredients other than basil for a green pesto.   Kale Pesto is on my list to try too but the milder taste of peas (hopefully) will suit her palate more for now and we love peas!  As you can gather I am trying to get the little girl to enjoy our family meals, sometimes she will tuck right into a plate and other times I get an “urh, yuck”  when she does the tongue tip taste test!

Pea Pesto makes a lovely light, fresh weekend lunch when you don’t want to spend too much time in the kitchen.  It is very mild in taste and the addition of crème fraîche gives it a lovely creamy texture,  I used the 50% less fat variety.  

Pea Pesto

Serves 2


250g peas, cooked
10g Pine nuts
35g Parmesan cheese, grated
50g  crème fraîche 
Pasta of your choice

Pea Pesto Collage


 Roughly blitz the pine nuts in a blender, add the cooked (cooled slightly) peas and grated Parmesan cheese and blend further until you have a soft paste consistency.   Stir in the crème fraîche and run through hot pasta.  Serve with a sprinkling of parsley.  The photo shows the Pea Pesto up until this point, I like to add black pepper and chilli flakes to mine.

Quick Nutritional Info:

Peas:  a very reasonable source of protein. Contains vitamin A, B1, B3,  B6,  Folic Acid, C, K, Manganese, Phosphorus and Copper.  Very good source of Dietary fibre.
Pine Nuts:  Very good source of Iron, Manganese, Choline, Magnesium, Phosphorus, Potassium, vitamin K and Folic Acid.  Omega 3 & 6 oils (much higher in 6).


pea pesto
 Fast lunch or supper, Easy Peasy too!
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Cod and Chorizo Risotto

We eat a lot of fish at our house, Mr ND is a vegetarian and I mainly eat chicken and fish and the little one usually joins in with one or the other. When buying fish I like to take out a small piece and make another separate meal for her, a little plainer as we do like to spice our food up sometimes!  So with less fish available our Cod and Chorizo Risotto is an ideal way to stretch it out. I’ve added peas and mushrooms but you can beef it up with more vegetables too.

Serves 3 adults

Prep Time: 15 minutes
Cooking Time: around 30 minutes

Ingredients – 1 onion, chopped, Chorizo, sliced, mushrooms, sliced, Cod, cubed, 1 teaspoon each of Turmeric and Paprika (more to your own taste), 1 vegetable stock cube, Peas, 1 cup Arborio Rice.  Ingredient quantities are flexible depending on what is left in the fridge, so please adjust to your own quantities, the rice quantity will easily feed 3 adults.



Heat a tablespoon of olive oil in a large frying pan and sauté the onion for 5 minutes, I add a splash of water half way through to steam fry, which softens the onions without them catching.  

Add the Chorizo, Mushrooms and Cod to the pan and gently fry for another 5 minutes until softened.  

Add the Arborio rice, Turmeric, Paprika and stock made up with around 600-700 ml of boiling water (use more or less as necessary).  Cover and simmer gently for around 20 minutes until the liquid has nearly all been absorbed, leave the lid off for the last 5 minutes of cooking.



Serve with a fresh, green salad and a chilled glass of white wine!

Quick Nutritional Info:

Cod – Protein, Omega-3, B3, B6, B12
Turmeric – see here for details
Paprika – Vitamins A, C & E, Calcium and Iron, good source of B1, B2, B3, B6, Vitamin K, Magnesium, Phosphorus, Copper and Manganese, and Potassium.
Peas – Protein, Vitamins A,  C,  K,  B1, B3, Folic acid, Iron & Manganese, very good source of Fibre.
Mushrooms – Protein, Vitamin C,  B1, B2, B3, B5, B6, Folic Acid, Iron, Zinc, Manganese, Phosphorus, Potassium, Copper and Selenium. Very good source of Vitamin D & fibre, 

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