Spaghetti with pea & mint pesto
A new take on an old favourite
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 35 - 40 mins
Vegetarian
- Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.
- Tip the peas into a food processor and add the garlic, pine nuts, parmesan, mint and olive oil. Season with salt and pepper, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - they should still have lots of texture. (You can freeze the pesto at this point.)
- Cook the spaghetti according to packet instructions until al dente - that's with a bit of bite still. Drain, reserving some of the cooking water.
- To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with parmesan and olive oil at the table.
Per serving
640 kcalories, protein 21.0g, carbohydrate 72.0g, fat 32.0 g, saturated fat 6.0g, fibre 6.0g, salt 0.3 g
Recipe from Good Food magazine, June 2002.
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http://www.bbcgoodfood.com/recipes/2344/
http://www.bbcgoodfood.com/recipes/2344/
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Ingredients
- 250.0g shelled fresh peas (just under 900g/2lb in their pods)
- 2 fat garlic cloves , finely chopped
- 50.0g pine nuts , toasted
- 50.0g fresh parmesan cheese, chopped into small chunks
- good handful fresh mint leaves (about 20g/¾)
- 6 tbsp extra-virgin olive oil
- 350.0g dried spaghetti
TO SERVE
- freshly grated parmesan cheese
- extra-virgin olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Cook 35 - 40 mins
Vegetarian
Ingredients
- 250.0g shelled fresh peas (just under 900g/2lb in their pods)
- 2 fat garlic cloves , finely chopped
- 50.0g pine nuts , toasted
- 50.0g fresh parmesan cheese, chopped into small chunks
- good handful fresh mint leaves (about 20g/¾)
- 6 tbsp extra-virgin olive oil
- 350.0g dried spaghetti
TO SERVE
- freshly grated parmesan cheese
- extra-virgin olive oil
Per serving
640 kcalories, protein 21.0g, carbohydrate 72.0g, fat 32.0 g, saturated fat 6.0g, fibre 6.0g, salt 0.3 g
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17 July 2008
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17 September 2011
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