Pea pesto, mozzarella and spinach panini recipe - Telegraph.co.uk

teke.indah.link

We all have a bag of frozen peas in the freezer but here they get a trendy makeover in this tasty nut-free pesto-filled panini.

Prep time: 15 minutes | Cooking time: 5 minutes

SERVES

Four

INGREDIENTS

• 300g frozen peas
• 3 tbsp double cream
• 2 tbsp fresh chopped mint
• 2 tsp white wine vinegar
• 2 tsp fresh lemon juice
• 1 tsp cold-pressed rapeseed oil
• 1 garlic clove, finely chopped
• 4 panini
• 2 x 150g mozzarella balls, drained and thinly sliced
• 3 tomatoes, thinly sliced
• 50g baby leaf spinach

METHOD

1. Put the frozen peas into a bowl, cover with boiling water and leave to stand for five minutes until softened, then drain.
2. Add the peas, cream, mint, vinegar, lemon juice and oil to a food processor. Add the garlic and a little salt and pepper and blend to a coarse purée.
3. Slice the panini lengthways and open out, then spread the pea pesto on the lower half of each one. Top with the sliced mozzarella and tomatoes, then with the spinach and season lightly. Close the panini and press together.
4. Preheat your griddle or sandwich toasting machine, then cook the panini until hot and the mozzarella melted. Cut in half and serve with salad.
5. If you don’t have a griddle or sandwich toasting machine, preheat a large non-stick frying pan and cook the panini for three to four minutes, then carefully turn over, press together and cook the second side until the panini is hot through.

Recipe from National Trust Comfort Food by Clive Goudercourt (National Trust Books, £20). Order a copy from books.telegraph.co.uk.

September 05, 2020 at 12:00PM
https://ift.tt/32WKU52

Pea pesto, mozzarella and spinach panini recipe - Telegraph.co.uk

https://ift.tt/3dlpAsO
spinach