John Myers
Ingredients for 1 servings:
- 65 g pasta
- 30 g corn from the can
- 30 g peas from the can
- 10 g walnut kernels
- 3 tbsp olive oil
- 5 g basil leaves, fresh
- 3 g parsley leaves, fresh
- 20 g Parmesan, freshly grated
- Salt and pepper, black from the mill
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes
Singles Dinner No. 228
Combine all the pesto ingredients in a tall mixing bowl, blend until the desired consistency is reached, and season to taste. Cook the pasta according to the instructions until al dente, drain well, and reserving some of the cooking water. Rinse the pasta with cold water, drain, and return it to the pot. Add 2 tablespoons of the cooking water and mix in the corn and peas. Stir in 1 tablespoon of the pesto. Arrange the pasta on a plate, grate some Parmesan cheese over the top, garnish, and serve. The freshly made pesto yields 2 tablespoons. I only needed 1 tablespoon for my dish. The pesto has approximately 208 kcal per tablespoon.
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