Spaghetti with pea & mint pesto

Spaghetti with pea & mint pesto

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(6 ratings)

Cook: 35 mins - 40 mins


Serves 4
A new take on an old favourite

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal640
  • fat32g
  • saturates6g
  • carbs72g
  • sugars0g
  • fibre6g
  • protein21g
  • salt0.3g


  • 250g shelled fresh peas (just under 900g/2lb in their pods)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 2 fat garlic cloves, finely chopped
  • 50g pine nuts, toasted
  • 50g fresh parmesan cheese, chopped into small chunks



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • good handful fresh mint leaves (about 20g/¾)



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 6 tbsp extra-virgin olive oil
  • 350g dried spaghetti

To serve

  • freshly grated parmesan cheese



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • extra-virgin olive oil


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

  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.)

  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.

  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.

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Comments, questions and tips

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Bellanatale's picture
8th Jul, 2020
Really, really tasty. Used defrosted frozen peas, so didn't bother with the par-boiling, and substituted parmesan for some leftover vegan 'parmesan'. Took a previous poster's advice and served it with crispy lardons on top, which added a lovely saltiness to the freshness of the pesto.
Chris Fisher's picture
Chris Fisher
17th May, 2020
I have loads of mint in the garden at the moment, so thought I'd give this a go. I didn't have any pine nuts, so used almonds. A lovely very quick very easy meal.
17th Dec, 2016
Delicious and so easy. We tried the pesto as an accompaniment for pan fried salmon and it also worked really well.
17th Sep, 2011
Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.
20th Sep, 2010
Good recipe...liked by all the family. Needed a bit more depth - maybe some strips of crispy pancetta on the top.
17th Jul, 2008
I tried this as we currently have mint growing rampant! A very nice, unusual fresh taste - and certainly a different twist on normal pesto.
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