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    Spaghetti with pea pesto

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    Spaghetti with pea pesto

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

    Serves: 2


    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.

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