Waitrose and Partners
Wholewheat pasta with kale, pea and walnut pesto

Wholewheat pasta with kale, pea and walnut pesto

A classic family favourite dish with an added nutrient boost from green veg!

4.5 out of 5 stars(4) Rate this recipe
Vegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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Ingredients

  • 320g essential Waitrose frozen garden peas
  • 250g essential Waitrose kale, any thick stems removed
  • large handful basil leaves
  • 20g walnut halves, toasted and roughly chopped
  • 2 garlic cloves, crushed
  • 2 tbsp essential Waitrose grated parmigiano reggiano, plus extra to serve
  • 3 tbsp olive oil
  • 300g wholewheat spaghetti
  • 1 tbsp chilli flakes, plus extra to serve
  • 1 small lemon, juice

Method

  1. Put the peas in a large heatproof bowl and cover with just-boiled water. Drain and rinse in cold water. Blanch the kale in boiling water for 1 minute. Drain and rinse in cold water then wring dry in a clean tea towel. Transfer to a food processor with the drained peas, basil and a good pinch of salt; whizz until roughly chopped. Add the walnuts, garlic, and parmesan, then whizz again. With the motor running, drizzle in the oil. Season.

  2. Cook the spaghetti for 2 minutes less than the pack instructions. Reserve a large ladleful of the cooking water, then drain. Add a little of the reserved pasta water to the pesto and whizz until combined. Toss the pesto and chilli flakes through the pasta, adding lemon juice to taste and more of the reserved pasta water, if needed, to create a loose, silky texture. Serve with extra grated parmesan and chilli flakes, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,144kJ/ 512kcals

Fat

18.8g

Saturated Fat

3.7g

Carbohydrates

57g

Sugars

8.4g

Fibre

16.1g

Protein

20.3g

Salt

0.3g

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