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+ servings

Spinach & Pea Pesto Spaghetti Pasta

Serving Size: 4
Rating:

Ingredients:  

  • 120 g fresh baby spinach
  • 1 cup frozen peas
  • 1 cup finely chopped parsley
  • ½ cup pinenuts
  • 1 lemon, zest and juice of (should equate to around 3 Tbsp of fresh juice)
  • 2 cloves of garlic
  • ¼ cup extra virgin olive oil
  • 340g (85g per serve) dry spaghetti pasta (regular or gluten free)
  • ¾ cup 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.