Pasta with pea pesto
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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- Cook the peas in boiling water for 2-3 minutes, drain and refresh under cold water.
- 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.
- 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.
- 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.
Nutrition
- 568 kcals Calories
- 18.5g (5g saturated) Fat
- 20.9g Protein
- 74.7g (4.3g sugar) Carbs
- 9.9g Fibre
- 0.1g salt Salt
Leave a comment, question or tip