Go Back
+ servings
Pea Pesto Pasta - a super simple vegan pesto made with juicy green peas
Print

Pea Pesto Pasta

A super speedy pea pesto, fresh and herby and delicious with pasta!
Course Main Course
Cuisine vegan
Keyword pea pesto
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 676kcal

Ingredients

For the Pea Pesto

  • 150 g of frozen peas
  • 25 g fresh basil be generous, you can’t really have too much basil!
  • 25 g fresh mint
  • 2 large cloves garlic
  • 40 g toasted pine nuts
  • Juice of 1 lemon
  • 125 ml olive oil you may need a little more
  • salt and black pepper

To Serve

  • 300 g spaghetti pasta
  • 6 sun dried tomatoes in oil drained and chopped
  • 6 spring onions scallions trimmed and sliced
  • a handful of baby spinach leaves per person or salad leaves of your choice
  • black pepper

Instructions

  • Place all the ingredients for the pesto (start with 1/2 cup of oil) into a blender.
  • Blend until smooth. Add more oil if it is too thick.
  • Taste and adjust seasoning as needed.
  • Bring a large pan of water to the boil.
  • Add the pasta to the water and cook according to instructions on the pack until al dente.
  • Drain, return to the pan, pour in the pesto and toss until well combined.
  • Place a handful of spinach leaves into 4 pasta bowls, top with spaghetti and sprinkle with sun dried tomatoes and spring onions.
  • Grind some black pepper over the top and serve!

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 676kcal | Carbohydrates: 67g | Protein: 14g | Fat: 40g | Saturated Fat: 5g | Sodium: 24mg | Potassium: 499mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1122IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 3mg