- 400g spaghetti
- 100g bag baby spinach
- 140g frozen pea
- small bunch basil, leaves picked, a few reserved to serve
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 3 tbsp green pesto
- 150ml pot single cream
- 50g Parmesan (or vegetarian alternative), grated, plus a little extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.
Make it gluten-freeReplace the spaghetti with gluten-free spaghetti, and make sure the pesto is a gluten-free variety.