I love the subtle fresh taste of pea pesto. Now that my children are older I don’t really have to hide vegetables in sauces but, when I did, this one was a godsend!
I always have a bag of peas in the freezer, they provide a big protein punch as well as being full of all those useful vitamins and minerals we all need.
How To Make Pea Pesto
My super simple pea pesto pasta sauce is made with frozen peas, a generous amount of basil, a little mint, some pine nuts, garlic, oil and lemon.
Bunging some sun dried tomatoes and spring onions on top lifts it from tasty to delicious, adding a depth of flavour which complements the herbs in the sauce perfectly.
No need to defrost your peas before you start, just chuck everything into a blender of food processor, press start and whizz it all until it’s smooth!
This no cook method for pea pesto means it retains all that vibrant green colour.
What To Make With Pea Pesto
It’s even great in baked potatoes or spread on sandwiches with some tasty vegan cheese on top.
Pea pesto is something I take along with us to the boat, it’s so simple and so delicious it has become a firm family favourite. I hope you will be tempted to try it!
Looking For More Simple Pasta Dishes?
Check out these recipes for more simple weeknight family pasta dishes:
Pea Pesto Pasta
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
- 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.
- 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!