Homemade pea pesto served with traditional spaghetti and topped with parmesan cheese.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 15 minutes
    • Italian
    • Vegetarian

    Pea Spaghetti

    Recipe Information

    Ingredients
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    400g Spaghetti

    160g Mange Tout

    160g Sugarsnap Peas

    100g Defrosted Frozen/Chilled, Freshly Cooked Peas

    2 Garlic Cloves, peeled and minced

    10g Fresh Basil, chopped

    25g Pine Nuts

    Juice of 1 Lemon

    100ml Olive Oil

    25g Parmesan Cheese, finely grated

    Sea Salt and Black Pepper

    Extra Parmesan Cheese and Olive Oil to serve

    Method

    Add the defrosted/chilled peas, garlic, pine nuts, chopped basil, parmesan cheese, lemon juice and olive oil to a food processor. Season with black pepper and a little salt, blitz to a paste and keep to one side.

    Cook the spaghetti as instructed on the packet.

    In the meantime, finely slice the sugar snap peas and mange tout. Cook in some boiling, salted water for 5 minutes and drain.

    Mix the drained spaghetti with the pea pesto and the cooked mange tout and sugar snap peas.

    Divide between 4 plates, drizzle with a little olive oil, sprinkle over some more parmesan cheese and serve immedately.

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