Recipe courtesy of Clearspring and Nicky Clinch
Green Pea & Quinoa Fusilli with Watercress & Coconut Pesto, Fresh Peas & Spinach
Preparation time:
5min
Cooking time:
10min
Serves:
3-4
Ingredients
o 250g Clearspring Green Pea & Quinoa Fusilli
o 200g Garden Peas
o 100g Fresh Spinach
Pesto:
o 200g Fresh Watercress
o 100g Fresh Parsley
o 100g Fresh Mint
o 3 Medium Garlic Cloves
o 100-150ml Clearspring Coconut Oil (Melted)
o 1 ¼ tsp Traditional Unrefined Sea Salt
o ¼ tsp Ground Black Pepper
Method
- Bring two pots of salted water to a boil and once it is rolling, add the fusilli to cook in one pot for approx. 6 minutes or until tender and cooked. Add the frozen peas to the other and cook on a rolling boil for approx. 5min. Strain and leave aside.
- Add all the pesto ingredients to a blender or food processor using the smallest amount of coconut oil first and blend well till all smooth.
- 
If it is too thick then add the remainder of the coconut oil.
- Once the pesto is done serve up your pasta in dishes, spoon in 2-3 tbsp of pesto into each bowl and a portion of peas and mix in gently.
- Finish it off with some fresh spinach leaves on top.