1lemon,zest and juice of (should equate to around 3 Tbsp of fresh juice)
2 cloves ofgarlic
¼cupextra virgin olive oil
340g(85g per serve)dry spaghetti pasta (regular or gluten free)
¾cup reserved pasta water
Salt and pepper
To garnish (optional)
Extra pine nuts, chopped parsley, shaved dairy or vegan parmesan cheese, and lemon juice
Method:
In a large saucepan bring water to boil. Cook pasta accordingly to packet instructions.
Bring a small saucepan of water to boil. Add spinach and peas, and boil for a few minutes.
Drain spinach and peas in a colander. Rinse with cold water.
Add to a food processor the spinach, peas, parsley, pine nuts, lemon juice and zest, and garlic. Blend on a medium speed until relatively smooth (a little texture is AOK). You may need to stop your machine and scrap down the sides a few times.
Add a generous pinch of salt and a few turns of the pepper shaker. With the machine running, slowly pour in the oil and blend until smooth.
Taste test. Add more salt and pepper until it tastes well seasoned to you.
Once the pasta has finished cooking, before draining remove a cup of water from the pot and keep cup aside - be careful as you do this as it will be very hot.
Add drained pasta back into its pot. Add pesto and ¾ cup of the reserved pasta water. Mix well - the water will help loosen the pesto and make a sauce that coats the pasta. Add another splash of water if needed.
Taste test and adjust seasoning - you may need more salt or pepper, or a squeeze more lemon if handy.
Add to serving bowls. Garnish with extra pine nuts, parmesan or vegan cheese, and chopped parsley (optional).
Notes:
If reheating the next day, rehydrate with a good glug of olive oil.