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Spaghetti with pea & mint pesto

Spaghetti with pea & mint pesto

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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 4

A new take on an old favourite

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal640
fat32g
saturates6g
carbs72g
sugars0g
fibre6g
protein21g
low insalt0.3g
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Ingredients

  • 250g shelled fresh peas (just under 900g/2lb in their pods)
  • 2 fat garlic cloves , finely chopped
  • 50g pine nuts , toasted
  • 50g fresh parmesan cheese, chopped into small chunks
  • good handful fresh mint leaves (about 20g/¾)
  • 6 tbsp extra-virgin olive oil
  • 350g dried spaghetti

To serve

  • freshly grated parmesan cheese
  • extra-virgin olive oil

Method

  • STEP 1

    Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.

  • STEP 2

    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.)

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, June 2002

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A star rating of 4.5 out of 5.7 ratings
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