Waitrose and Partners
Creamy pea & spinach tagliatelle with minty breadcrumbs

Creamy pea & spinach tagliatelle with minty breadcrumbs

Adding contrasting crunchy crumbs to creamy pasta is a clever way to lift simple into special. 

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 100g Essential Spinach, leaves washed
  • 150g frozen Essential Garden Peas, defrosted
  • 2 clove/s garlic
  • 1 Essential Lemon, scrubbed, zest and juice
  • 150ml Essential Double Cream
  • 2 tbsp olive oil
  • 40g Cooks’ Ingredients Soft White Breadcrumbs
  • 500g pack fresh Essential Tagliatelle
  • ½ x 25g pack mint, finely chopped


  1. Bring a large pan of salted water to the boil. Meanwhile, in a blender, blitz the spinach, peas, garlic, lemon zest, cream and 1 tbsp oil until smooth. Pour into a small saucepan and simmer on a low heat for 5 minutes, stirring occasionally. Season to taste.

  2. In a small frying pan, heat the remaining oil over a medium heat. Add the breadcrumbs and cook until golden and toasted, for about 1 minute. Season and set aside to cool. Cook the pasta according to pack instructions.

  3. Drain the pasta, reserving 100ml cooking water. Return the pasta to its pan, add the pea sauce and lemon juice, then toss to coat. Add the pasta water a splash at a time, until the sauce is smooth and creamy. Mix the mint with the toasted breadcrumbs and serve over the pasta.

Cook’s tip

Our fresh pasta is super quick to cook, and made with free range eggs for a more luxurious flavour and texture. Dried pasta in the cupboard already? Start the recipe by boiling 400g for 10 minutes, or until just tender. 


Typical values per serving when made using specific products in recipe


2,185kJ/ 523kcals



Saturated Fat












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