Microgreen Pea Pesto Pasta Recipe

This velvety Microgreen Pea Pesto Pasta is a simple recipe, so few ingredients but so delicious! It really comes in handy with a big batch of flavourful homemade Microgreen Pea Pesto sauce (recipe here). Many people are intrigued by how ‘green’ this pasta look, but it’s really a pleasant surprise to many who tried it for the first time on how flavourful and refreshing this pasta taste like. Here, we garnish our Microgreen Pea Pesto Pasta with some Microgreen Rapeseed for extra nutrient and Red and Yellow Sunrise Microgreen Swiss Chard, the beet-like Microgreen Swiss Chard flavour gives an extra punch to the dish.

Grow your nutrient-rich microgreens for this recipe:

Grow with love, cook with joy, eat hearty! More than just salad and garnish, we help make everyday food delicious with microgreens. Even we do make salad, we don’t make bland salad. Microgreens are so nutrient-rich, their nutrient content is concentrated that means they often contain higher nutrients than the same quantity of their matured counterparts. Each microgreen has their very own unique characteristic and taste that can turn into various dishes with different experiences. We try our best to pair them with the food combination for maximum impact, a selection of delicious recipes ideas that you can easily make at home. You will be amazed by how they can elevate the presentation, flavours and sensations of your dishes. Start your exploration now! Moreover, it’s so fun and easy to grow your own sprouts, freshly harvest from kitchen counter top to your meals, it cannot get any fresher than that. We use Microgreen Big Leaf Pea in this recipe, but you can use any other variation for your Microgreen Pea Pesto Pasta.

Ingredients

300g pasta of choice (spaghetti, penne, spiral, etc)
2 teaspoon salt
1 tablespoon olive oil
1½ cup homemade Microgreen pea pesto
1 cup cherry tomatoes, halved
½ cup oyster mushroom

Methods

Bring a large pot of water to boil with salt. Add pasta and cook for the time instructed as per packet. Scoop out and reserve 1 cup of pasta water before draining. Set aside.
Heat olive oil in a pan, add pesto and ¼ cup of pasta water. The pasta water is the secret to a velvety Pasta, without adding too much oil into the pasta.
Add cherry tomatoes and oyster mushroom, stir for a few minutes. Add more pasta water if needed to make pasta silkier, but not too much as it might get too runny.
Off the heat. Toss in cooked pasta and mix until well combined. Taste, season with salt and pepper if desire.

Notes:

Add Protein: You can add any meat or seafood of your liking to this dish.