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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
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Calories
676
kcal
Author
Chris Mosler | Thinly Spread
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
UK Measurements
-
US Measurements
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:
676
kcal
|
Carbohydrates:
67
g
|
Protein:
14
g
|
Fat:
40
g
|
Saturated Fat:
5
g
|
Sodium:
24
mg
|
Potassium:
499
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
1122
IU
|
Vitamin C:
27
mg
|
Calcium:
71
mg
|
Iron:
3
mg