Save to your scrapbook
Spaghetti with pea pesto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g fresh spaghetti
150g frozen peas, thawed
1 green chilli, finely chopped
½ clove garlic, crushed
50ml Waitrose Basil Infused Olive Oil
Juice of ½ lemon
30g Parmigiano Reggiano, grated
Fresh Basil leaves, torn
1. Bring a large pan of salted water to the boil and cook the spaghetti until al dente.
2. Meanwhile, in a small bowl blender blitz the peas, chilli, garlic, basil infused olive oil, lemon juice and Parmigiano Reggiano. Season generously and spoon into a large serving bowl.
3. Drain the cooked spaghetti reserving a little of the cooking water and toss into the pesto, adding a little of the water to loosen the sauce so the spaghetti is evenly coated. Serve in bowls and top with extra shavings of Parmigiano Reggiano and torn basil leaves.
Typical values per serving:
8g fibre 19.2g protein
This recipe was first published in May 2014.