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Spaghetti with pea, almond & mint pesto

Spaghetti with pea, almond & mint pesto

By Riley Jung
10’ Prep time
15’ Cook time
25’ Total time
683 Calories
2 Serving

Summary

Upgrade your pesto pasta with this summery twist. peas make a delicious pesto with fresh mint, almond and lemon. the gooseberry zippiness of waitrose & partners sauvignon blanc, touraine, france, is a top match with this dish.
Riley Jung 0 Followers

Step by Step

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Step 1

Cook the peas in a pan of boiling water for 3 minutes then drain and set aside. Meanwhile, cook the spaghetti in a separate large pan of boiling water.
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Step 2

Return the pea pan to a medium heat with the oil and fry the garlic for 2 minutes until fragrant, then stir in the peas, coating them in the oil; remove from the heat. Tip two-thirds of the peas into a small food processor with the almonds, cheese, chilli (if using) and lemon zest. Season and pulse to a rough paste, then return to the pan with the whole peas.
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Step 3

Scoop a cupful of cooking water from the spaghetti then drain and return to the pan. Stir the pea mixture into the pasta along with a splash of the cooking water and toss together, adding more water as needed to make a loose pesto that coats the spaghetti. Stir through the mint and serve with lemon wedges and extra parmigiano reggiano, if liked.

Ingredient

  • Lemon
    Lemon
    0.5
  • Spaghetti
    Spaghetti
    180 grams
  • Mint
    Mint
    10
  • Parmigiano reggiano
    Parmigiano reggiano
    1.5 tbsp
  • Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
  • Toasted flaked almonds
    Toasted flaked almonds
    2 tbsp
  • Dried chilli flakes
    Dried chilli flakes
    1 pinch
  • Cooks’ ingredients frozen chopped garlic
    Cooks’ ingredients frozen chopped garlic
    1 tbsp
  • Essential waitrose garden peas
    Essential waitrose garden peas
    200 grams
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