Name: Spaghetti with pea pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200g spaghetti; 200g green peas; 1 garlic clove; 20g basil leaves; Juice of half a lemon; 25g Parmesan cheese; 2 Tbsp olive oil; salt and pepper; To serve: lemon, a few pieces of basil leaves

Spaghetti with pea pesto

22 May 2015

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

This recipe is a summer favourite of mine. It's fresh and zingy - and super-easy to make. You can use frozen or fresh peas, and other pasta will do too, even gluten-free versions.

Ingredients

200g spaghetti
200g green peas
1 garlic clove
20g basil leaves
Juice of half a lemon
25g Parmesan cheese
2 Tbsp olive oil
salt and pepper
To serve: lemon, a few pieces of basil leaves

Instructions

Boil the pasta according to packaging instructions then drain.
Blanche the peas in boiling water for 2 minutes, rinse with cold water, then drain - but set aside 1 cup of the the cooking water.
Grate the cheese into a blender, add garlic (minced), add the basil leaves, lemon juice and half of the oil, then blend to a coarse paste.
Mix the pesto with the peas, squeeze it with a fork for a few seconds. Season with salt and pepper.
Put the spaghetti back in the pan, add 3 tablespoons of the cooking water. Heat through, then add the remaining oil and toss with the pea pesto.
Serve with a little lemon juice squeezed over it and garnished with chopped basil leaves.