Summer flavours that will satisfy everyone's cravings. A twist on a classic pesto with an addition of peas. Comes together in just 25 minutes. Feel free to add more garlic or Parmesan, according to your taste! Please note this recipe requires a food processor or blender.
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
frozen peas 200 g
spaghetti 300 g
garlic cloves 1 (peeled)
cashews 60 g
Parmesan 80 g
fresh basil 1 handful
Method
Defrost the peas & cook the pasta
Cook the peas in boiling salted water for 3 minutes, then drain.
Cook the spaghetti according to the packet instructions. Drain when cooked, reserving some cooking pasta water for the pesto in step 4 and finishing the dish in step 5.
Make the pea pesto
While the pasta cooks, peel the garlic, chop the parmesan into small pieces.
Place 2/3 of the peas into a food processor with the cashews, Parmesan, garlic, basil and a glug of oil. Whizz on a high speed, adding a dash of the pasta cooking water if needed, until it reaches pesto consistency (thick enough to coat the pasta). Season to taste with salt and pepper.
Finish the dish
Place the cooked spaghetti into a large frying pan, add the pea pesto, along with a splash of the pasta cooking water and the remaining peas. Check the seasoning and adjust to taste. Warm through and plate up!
