After a looooong break from Pumpkinface blog activity, I'm back! As you might've read on the front page, Pumpkinface is now Pumpkinface Down Under. Exciting new beginnings!
The focus of this blog will now shift to sharing recipes and food news. If you've tried Pumpkinface dishes in the past and would like the recipe for a particular dish, please get in touch via fb and I'll post it!
The very first couple of posts will be some healthy, quick and easy recipes that use fresh ingredients, designed for people who don't like to cook. Get in the kitchen!
The focus of this blog will now shift to sharing recipes and food news. If you've tried Pumpkinface dishes in the past and would like the recipe for a particular dish, please get in touch via fb and I'll post it!
The very first couple of posts will be some healthy, quick and easy recipes that use fresh ingredients, designed for people who don't like to cook. Get in the kitchen!
Pea pesto pasta
This recipe is versatile, quick and high in protein. Use the pesto on bruschetta, stirred through wholemeal pasta, as a dip for wholemeal pita crackers. You can even change it completely and sub spinach for the peas.
1 cup peas (thaw if frozen, blanch if fresh)
1 clove garlic
Handful of herbs - mint, basil, parsley, whatever!
Glug of olive oil
Juice and zest of a lemon
Salt and pepper, chilli flakes (optional)
3 tbspns pine nuts
Whizz all ingredients up in a blender. Season to taste.
Stir through cooked wholemeal linguine or penne pasta and serve hot or cold and season with chilli flakes.
Perfect for spring!
1 cup peas (thaw if frozen, blanch if fresh)
1 clove garlic
Handful of herbs - mint, basil, parsley, whatever!
Glug of olive oil
Juice and zest of a lemon
Salt and pepper, chilli flakes (optional)
3 tbspns pine nuts
Whizz all ingredients up in a blender. Season to taste.
Stir through cooked wholemeal linguine or penne pasta and serve hot or cold and season with chilli flakes.
Perfect for spring!