- 4 scoops Axis PhytoGreens
- 2 garlic cloves
- ⅓ cup pine nuts
- 6 cups basil leaves
- ⅓ cup grated parmesan
- ½ cup olive oil
- 2 cups peas
- 1 lb. of pasta
- Sea salt & cracked black pepper
To garnish:
- Basil leaves
- Lemon zest
- Grated parmesan
Bring a large pot of salted water to the boil. Meanwhile, place garlic, pine nuts, and a pinch of salt into a food processor and blend to form a paste. Add basil leaves and blend until finely chopped. Add parmesan and PhytoGreens and pulse to combine. Slowly drizzle in the olive oil until combined.
Add pasta into boiling water following package directions for cook time. Add the peas for the final 2 minutes. Reserve ¼ cup of the cooking water before straining pasta and peas. Return the cooked spaghetti and peas into the pasta cooking pot without heat, pour over the pesto, and gently stir through. Add some of the pasta cooking water to loosen the sauce if desired. Season to taste with salt & pepper.
Serve pasta garnished with basil leaves, lemon zest, and extra grated parmesan.
Serves 4
Enjoy!