Creamy Pea and Pesto Pasta

Steps

1. Prep veggies Bring a pot of hot salted tap water to the boil with the lid on. Thinly slice onion and roasted capsicum. Remove stalk from silverbeet and thinly slice until you have 2 cups worth. Roughly chop garlic; dice courgettes.
2. Cook veggies Heat a drizzle of oil in a fry-pan on high heat. Cook onion, garlic and courgette with 1/2 tsp salt for about 3 minutes, until tender. Add roasted capsicum and silverbeet to pan and cook for 1 minute, until heated through.
3. Cook pasta Cook pasta in pot of boiling water for about 3 minutes, until tender. Add peas and cook for 1 minute further, until bright green and tender. Reserve 1 cup of pasta water, drain pasta and return to pot with a drizzle of olive oil to prevent sticking.
4. To finish Remove fry-pan from heat and fold through pesto and sour cream. Add pasta and peas to pan with sauce and mix to combine. Add a little reserved pasta water if needed. Season to taste.
5. Serve pasta topped with Parmesan cheese, a pinch of garlic chilli blend and pumpkin seeds.