Spaghetti with pea, almond & mint pesto

Name: Spaghetti with pea, almond & mint pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 g Essential Waitrose Garden Peas; 180 g spaghetti; 3 tbsp extra virgin olive oil; 1 tbsp Cooks’ Ingredients Frozen Chopped Garlic; 2 tbsp toasted flaked almonds; 1½ tbsp finely grated parmigiano reggiano; 1 pinch dried chilli flakes (optional); ½ lemon, zest, rest cut into wedges; 10 mint leaves, shredded

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.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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200g Essential Waitrose Garden Peas
180g spaghetti
3 tbsp extra virgin olive oil
1 tbsp Cooks’ Ingredients Frozen Chopped Garlic
2 tbsp toasted flaked almonds
1½ tbsp finely grated parmigiano reggiano
1 pinch dried chilli flakes (optional)
½ lemon, zest, rest cut into wedges
10 mint leaves, shredded

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.
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 two-thirds 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.
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.