Spaghetti with pea pesto


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.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,338kj/559kcals
Fat 30.3g
Saturated Fat 7g
Carbohydrate 52.4g
Sugars 3.3g
Salt 0.3g

8g fibre 19.2g protein

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4 stars

Average user rating Based on 2 ratings

This recipe was first published in Wed May 14 12:03:38 BST 2014.