Spaghetti with pea pesto
22 May 2015
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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Greens & Salads
- Health and Diet: - Vegetarian
- Skill Levels: - Easy
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