• Nina-Rose Hubbard

8 minute meal - Peas and Pesto

This is our meal of the moment. With Seggiano's wild fennel pesto and Eaten Alive's spicy kimchi, it's packed with flavour, healthy for the gut, super nutritious, and can be made in UNDER 10 minutes. 

 

Due to very-self-diagnosed intolerances, between Monday and Friday we try our best not to eat any processed carbohydrates. This means no pasta, bread, or cookies; all the things we reflexively reach for when time is short. Peas present a fantastic alternative. 


Green peas are high in protein and fibre, and low in fat and sugar - which means you'll feel full without feeling bloated or heavy. They're also high in B vitamins, iron and phosphorus (all the things that vegans supposedly can't find in their natural diets ).


The ingredients we've chosen are some of our favourites, and we highly recommend them*. The London based guys at Eaten Alive are producing mind-blowing fermented kimchi's and hot sauces that are full of kick and flavour. And Seggiano is our go-to brand if we have no time but need to impress. Their Wild Fennel Tomato Pesto is shockingly good. *(This isn't a paid ad or anything, we just believe in sharing the love when we find a brilliant product that brings us joy.)


So without further ado, here's how to turn frozen peas into a delicious pasta-pesto-alternative, ready in approx. 8 minutes.


Ingredients

Note - to make this meal cheaper or more accessible, alternate for whatever ingredients are available to you.

  • Olive oil

  • 1-2 cloves of garlic

  • Chilli Flakes

  • Organic Frozen Peas - About 225g per person

  • Seggiano's Wild Fennel and Tomato Pesto 1-2 tbsps per person

  • Eaten Alive's Preserved Lemmon Hot Sauce

  • One good sized handful per person of Winter Purslane which is in season now and should be found at your local farmers market (otherwise can be subbed for rocket)

  • Eaten Alive's Classic Spicy Kimchi

  • Nettle's Macadamia White

  • Pepper

Begin by boiling a full kettle. As it's boiling, peel and slice the garlic into penny sized slices. Pop a pan onto a medium heat and add a dash of olive oil along with the garlic and chilli flakes.


Rinse the winter purslane under the the tap in a sieve, then leave to one side so the sieve is ready to use for the peas.


Pour the water from the kettle into the garlic pan and wait for a rolling boil. Then add your peas. They only need 2-3 minutes to soften. Once done, pour the peas into the sieve, catching all of the garlic and chilli flakes.


Add them back into the pan along with the pesto, kimchi, hot sauce, and winter purslane. Stir all of the ingredients together until evenly coated, then dish up, topping with Macadamia White, and pepper.