Feta & Pesto Green Pasta with Mozzarella Cherries
Feta & Pesto Green Pasta with Mozzarella Cherries
Ingredients
- 500 g fusilli pasta
- 750 g frozen broad bean edamame pea mix
- 1 brown onions, chopped
- 2 cloves garlic, minced
- 100 g feta cheese, crumbled
- 1/2 cup green pesto
- 1/2 cup water
- 1/2 teaspoon salt, or to taste
- 60 g spinach
- 125 g Italian mozzarella cherries
- 1 tablespoon olive oil
Instructions
- 1
Heat olive oil in a large pan over medium heat. Add the chopped brown onions and minced garlic. Sauté for 5-7 minutes until the onions are softened and translucent.
⏱️ 7 min
- 2
While the onions are cooking, prepare the broad bean edamame pea mix. Follow package instructions to cook from frozen, typically by boiling for 5-6 minutes or microwaving for 5 minutes. Drain well.
⏱️ 6 min
- 3
Transfer the sautéed onions and garlic, cooked broad bean edamame pea mix, 1/2 cup of water, and 1/2 teaspoon of salt to a blender. Blend until smooth. Add the crumbled feta cheese and green pesto to the blender and blend again until fully incorporated and the sauce is creamy.
⏱️ 5 min
- 4
Cook the fusilli pasta according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving about 1/4 cup of pasta water if the sauce needs thinning later.
⏱️ 10 min
- 5
Pour the blended green sauce into a large pan or the pot used for pasta (if emptied). Add the cooked fusilli pasta and the 60g of fresh spinach. Stir continuously over low heat until the spinach wilts and all ingredients are thoroughly combined and coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 5 min
- 6
Divide the green pasta into four meal prep containers. Top each portion with Italian mozzarella cherries.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Feta & Pesto Green Pasta with Mozzarella Cherries
- 500 g fusilli pasta
- 750 g frozen broad bean edamame pea mix
- 1 brown onions, chopped
- 2 cloves garlic, minced
- 100 g feta cheese, crumbled
- 1/2 cup green pesto
- 1/2 cup water
- 1/2 teaspoon salt, or to taste
- 60 g spinach
- 125 g Italian mozzarella cherries
- 1 tablespoon olive oil
Instructions
- 1
Heat olive oil in a large pan over medium heat. Add the chopped brown onions and minced garlic. Sauté for 5-7 minutes until the onions are softened and translucent.
⏱️ 7 min - 2
While the onions are cooking, prepare the broad bean edamame pea mix. Follow package instructions to cook from frozen, typically by boiling for 5-6 minutes or microwaving for 5 minutes. Drain well.
⏱️ 6 min - 3
Transfer the sautéed onions and garlic, cooked broad bean edamame pea mix, 1/2 cup of water, and 1/2 teaspoon of salt to a blender. Blend until smooth. Add the crumbled feta cheese and green pesto to the blender and blend again until fully incorporated and the sauce is creamy.
⏱️ 5 min - 4
Cook the fusilli pasta according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving about 1/4 cup of pasta water if the sauce needs thinning later.
⏱️ 10 min - 5
Pour the blended green sauce into a large pan or the pot used for pasta (if emptied). Add the cooked fusilli pasta and the 60g of fresh spinach. Stir continuously over low heat until the spinach wilts and all ingredients are thoroughly combined and coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 5 min - 6
Divide the green pasta into four meal prep containers. Top each portion with Italian mozzarella cherries.
⏱️ 2 min