Wholewheat pasta with kale, pea and walnut pesto

Name: Wholewheat pasta with kale, pea and walnut pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 320 g essential Waitrose frozen garden peas; 250 g essential Waitrose kale, any thick stems removed; large handful basil leaves; 20 g 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; 300 g wholewheat spaghetti; 1 tbsp chilli flakes, plus extra to serve; 1 small lemon, juice

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

4.5 out of 5 stars(3) 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

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.
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.