Home > Recipes > May seasonal recipes > Pasta with pea pesto

Pasta with pea pesto

Published: 29 Mar 17
Updated: 20 Nov 24

If green means go, then we’re all for this bright and colourful summer pasta recipe. The fresh peas and blanched almonds add a touch of earthy sweetness to a fresh and aromatic pesto mix.

Or you could give this pea pasta recipe a go? It’s made with walnuts and goat’s cheese.

Easy
March Unwins supplement 2017

Test kitchen approved

Serves 4
Hands-on-time 20 min

If green means go, then we’re all for this bright and colourful summer pasta recipe. The fresh peas and blanched almonds add a touch of earthy sweetness to a fresh and aromatic pesto mix.

Or you could give this pea pasta recipe a go? It’s made with walnuts and goat’s cheese.

Vegetarian recipes

Nutrition: per serving

Calories: 568 kcals
Fat: 18.5g (5g saturated)
Protein: 20.9g
Carbohydrates: 74.7g (4.3g sugar)
Fibre: 9.9g
Salt: 0.1g salt

Save recipe

Save

Save recipe Print

Rate

Ingredients

400g shelled peas
350g fusilli, or similar
Small handful rocket
A few fresh mint leaves
1 garlic clove
15g blanched almonds
15g grated parmesan or vegetarian alternative, plus extra to serve
50ml extra-virgin olive oil
2 tbsp crème fraîche
Large handful pea shoots

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Cook the peas in boiling water for 2-3 minutes, drain and refresh under cold water.
Cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain, reserving a little cooking water. Return to the pan along with the water.
Meanwhile, in a food processor, whizz two-thirds of the peas with the rocket, mint, garlic, almonds and parmesan. Season, then gradually drizzle in the oil, whizzing to a thick pesto. Add the crème fraîche and a little of the reserved cooking water to loosen.