Pasta with pea pesto
- Published: 29 Mar 17
- Updated: 24 May 24
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.
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
- 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.
- Recipe from March Unwins supplement 2017 Issue
Nutrition
- Calories
- 568 kcals
- Fat
- 18.5g (5g saturated)
- Protein
- 20.9g
- Carbohydrates
- 74.7g (4.3g sugar)
- Fibre
- 9.9g
- Salt
- 0.1g salt
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