Pasta with pea pesto

Pasta with pea pesto
  • Serves icon Serves 4
  • Time icon Hands-on-time 20 min

If green means go, then we’re all for this bright and colourful summer pasta recipe. The fresh peas and blanched almonds add a touch of earthy sweetness to a fresh and aromatic pesto mix.

Or you could give this pea pasta recipe a go? It’s made with walnuts and goat’s cheese.

Nutrition: per serving

Calories
568 kcals
Fat
18.5g (5g saturated)
Protein
20.9g
Carbohydrates
74.7g (4.3g sugar)
Fibre
9.9g
Salt
0.1g salt
Calories
568 kcals
Fat
18.5g (5g saturated)
Protein
20.9g
Carbohydrates
74.7g (4.3g sugar)
Fibre
9.9g
Salt
0.1g salt

Ingredients

  • 400g shelled peas
  • 350g fusilli, or similar
  • Small handful rocket
  • A few fresh mint leaves
  • 1 garlic clove
  • 15g blanched almonds
  • 15g grated parmesan or vegetarian alternative, plus extra to serve
  • 50ml extra-virgin olive oil
  • 2 tbsp crème fraîche
  • Large handful pea shoots

Method

  1. Cook the peas in boiling water for 2-3 minutes, drain and refresh under cold water.
  2. Cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain, reserving a little cooking water. Return to the pan along with the water.
  3. Meanwhile, in a food processor, whizz two-thirds of the peas with the rocket, mint, garlic, almonds and parmesan. Season, then gradually drizzle in the oil, whizzing to a thick pesto. Add the crème fraîche and a little of the reserved cooking water to loosen.
  4. Stir the pesto through the hot pasta. Add the remaining peas and the pea shoots. Season, then divide among bowls and serve with extra parmesan.

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