Save to your scrapbook
Spaghetti with pea, almond & mint pesto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
200g essential Waitrose Garden Peas
3 tbsp extra virgin olive oil
1 tbsp Cooks’ Ingredients Frozen Chopped Garlic
2 tbsp toasted flaked almonds
1½ tbsp finely grated parmigiano reggiano
Large pinch dried chilli flakes (optional)
½ lemon, zest, rest cut into wedges
10 mint leaves, shredded
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.
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 ²/ ³ 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.
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.
This pea pesto is also great served on toast, topped with strips of Parma ham or a poached egg.
This recipe appeared within the June 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in May 2019.