Easy Peasy Pesto Pasta

Simple
Simple
Simple
Simple
timer
0:15 m
shopping_cart
6
Ingredients
eco
5661
kcal

This is a really easy pasta recipe that absolutely BANGS! Pesto is one thing we've missed since being plant-based, so we instantly fell in love with this vegan pesto recipe made of garden peas. Try it yourself!

Start cooking ➞

Serves

4

Ingredients

For the recipe

<item-todo-done>400g quality spaghetti<item-todo-done><item-todo-done>200g garden peas<item-todo-done><item-todo-done>30g bunch of basil<item-todo-done><item-todo-done>100g pine nuts<item-todo-done><item-todo-done>20g Nooch<item-todo-done><item-todo-done>50ml olive oil<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

Before you start

Kettle boiled | Food Processor | High sided frying pan | Large saucepan

Cook the peas

  • Pour the peas into a saucepan, cover with boiling water and simmer over medium heat until tender
  • Drain the peas with a colander, shaking off any excess water

Prepare the pasta

  • Boil a large pot of water over a high heat
  • Add a big pinch of salt and pasta to the water and simmer for 9-11 minutes until cooked

Prepare the pesto

  • Halve the lemon and squeeze the juice into the blender, catching any pips in your free hand
  • Add the peas, basil, pine nuts, nooch, olive oil and a big pinch of salt and pepper to the food processor and blitz into a smooth pesto (save some nooch, pine nuts and a few basil leaves to use as garnish)

Blend and serve

  • Drain the pasta, reserving a little pasta water and tip it back into the cooking pot
  • Add the pesto to the pan and fold it into the pasta
  • Sprinkle over the reserved nooch, basil, pine nuts, a little salt and pepper and serve immediately
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