Waitrose and Partners
Spaghetti with pea, almond & mint pesto

Spaghetti with pea, almond & mint pesto

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.

3 out of 5 stars(1) Rate this recipe
  • 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
  • tbsp finely grated parmigiano reggiano
  • 1 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 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.

  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.

Cook’s tip

This pea pesto is also great served on toast, topped with strips of Parma ham or a poached egg.


Typical values per serving when made using specific products in recipe


2,727kJ/ 683kcals



Saturated Fat












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3 out of 5 stars1 rating