A protein-packed pea pesto pasta recipe that uses Kettle and Fire chicken bone broth. This dish features a blend of peas, spinach, garlic, and Parmesan cheese, combined with cooked pasta and ham steaks for a delicious meal.
1: Boil your pasta 1 minute shy of the directions on the box and drain it. Reserve some pasta water.
2: In a blender, add all the ingredients from the sauce section and blend until smooth. If too thick, add pasta water to thin it out.
3: In a pan, sauté the diced onion in olive oil until golden.
4: Add in the cubed ham and cook until slightly browned.
5: Stir in the whole peas, cooked pasta, and the sauce. Mix and allow to warm.
6: Garnish with grated Parmesan, organic butter, freshly ground black pepper, and salt to taste.
