Go Back

Spaghetti with pea pesto

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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Boil the pasta according to packaging instructions then drain.
  2. 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.
  3. 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.
  4. Mix the pesto with the peas, squeeze it with a fork for a few seconds. Season with salt and pepper.
  5. 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.
  6. Serve with a little lemon juice squeezed over it and garnished with chopped basil leaves.