Oregano pistachio green veg pasta, just something a little different. For when you’re feeling like a quick pasta but something a little special. Here’s the pasta you’re looking for. I’m not usually a big fan of garden peas but this green veg pasta makes it quite delicious. It is such a great way to get some tasty nutritious greens. The oregano, broccoli and peas gives this pasta its sweetness and flavour while the pistachio and cashew gives it a nice crunch.
The combination of butter, extra virgin olive oil and cream makes this pasta deliciously moist without being too heavy and filling. A yummy pasta that is a bit like a cross between a mac and cheese and a pesto pasta. This easy and quick green veg pasta works terrific as a side serve or main course.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
serves
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- 500 grams macaroni
- 300 grams frozen peas
- 1 head broccoli cut into florets
- 30 grams butter
- 2 cloves of garlic grated
- 10 grams fresh oregano leaves chopped
- 150 mL cooking cream
- salt and cracked black pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 lemon zested
- 120 grams pistachios chopped
- 60 grams cashews chopped
Ingredients
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- In a large saucepan of salted boiling salted water, cook the macaroni according to packet directions.
- Meanwhile heat another large saucepan, melt butter over medium high heat. Add garlic and saute gently. Add frozen peas and saute for 2 minutes. Add broccoli and saute for another 2 minutes.
- Stir in oregano, cooking cream, salt and pepper and simmer gently. Drain macaroni and combine well with broccoli and pea sauce.
- Serve immediately with a drizzle of olive oil and a sprinkle of lemon zest, pistachios and cashews.
