We offer FREE UK mainland delivery on orders over £40.

Green Pea & Quinoa Fusilli with Watercress & Coconut Pesto, Fresh Peas & Spinach

June 22, 2016

Green Pea & Quinoa Fusilli with Watercress & Coconut Pesto, Fresh Peas & Spinach

If you like your greens... you'll love this delicious Green Pea & Quinoa Fusilli with Watercress & Coconut Pesto, Fresh Peas & Spinach. It can be served as a main or salad. Enjoy x

Preparation time: 5min
 
Cooking time: 10min

Serves: 3-4

SF, DF, GF, VG, Great for Kids

Ingredients

 Pesto:


Method

  1. 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.

  2. 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.
  3. 
If it is too thick then add the remainder of the coconut oil.

  4. 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.

  5. Finish it off with some fresh spinach leaves on top.

  6. Voila! You're done. Enjoy x

Chef

Nicky Clinch
Nicky Clinch: Certified Macrobiotic Nutritionist, Life Counsellor and Chef

Nicky is a Certified Macrobiotic Nutritionist, Counsellor and Chef who specialises in empowered balanced health that comes from the inside out.

Using her unique technique incorporating Oriental Medicine, Emotional Counselling and her own personal journey of transformation, connecting the emotions we carry with the relationship we have with food and with our body.

Passionate about seasonal, unrefined, wholefood cooking Nicky's food is abundant, delicious and nourishing, where she uses all aspects of every ingredient to create balance on the plate.
With vast amounts experience and her amazing personal story of transformation spanning over the past 15 years, from drug addiction, eating disorders and major health issues, to her beautiful thriving life and health today, Nicky is becoming a true pioneer in her field and an inspiring example of all that she teaches.

Twitter: twitter.com/NickyClinch
Instagram: www.instagram.com/nicky_clinch
Facebook: Empowered Healing from the Inside Out
Website & Blog: www.nickyclinch.com





Also in Recipes - Vegan, Macrobiotic & Japanese

Cheezy Baked Polenta Chips With A White Miso Salsa
Cheezy Baked Polenta Chips With A White Miso Salsa

October 19, 2016

A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.

Continue Reading

Vegan Umami Noodle Bowl
Vegan Umami Noodle Bowl

October 12, 2016

Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals. The rich savoury flavour Umami flavour complements the sweetness of the maple syrup and the nuttiness of the noodles. This is very quick and easy dish perfect for a nourishing lunch or light supper.

Continue Reading

Kale, Mushroom & Sweetcorn Filled Baked Sweet Potato With Umami Tahini Dressing
Kale, Mushroom & Sweetcorn Filled Baked Sweet Potato With Umami Tahini Dressing

August 24, 2016

Simple and easy to make, this satisfying, colourful and tasty dish is packed with the goodness of kale and sweet potato, the nutritionally superior cousin to the white potato (and counts as one of your 5-a-day).

Continue Reading