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Pea Pesto Pasta - a super simple vegan pesto made with juicy green peas

Pea Pesto with Spaghetti

A super speedy pea pesto, fresh and herby and delicious with pasta!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Chris Mosler @thinlyspread


For the Pea Pesto

  • 1 cup of frozen peas thawed
  • 1 cup fresh basil be generous, squash it in, you can’t really have too much basil!
  • 1/2 cup fresh mint
  • 2 large cloves garlic
  • 1/2 cup toasted pine nuts
  • Juice of 1 lemon
  • 1/2 – 3/4 cup olive oil
  • 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


  • Place all the ingredients for the pesto (start with 1/2 cup of oil) into a blender and blend until smooth, taste and adjust seasoning to taste – add more oil if it is too thick.
  • Bring a large pan of water to the boil.
  • Add the pasta to the water and cook according to instructions on the pack – usually about 12 minutes – 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!