Beauty and the Beast Spaghetti & Pea Pesto

clock 10 minutes + 10 minutes bowl Serves 4


  • 2 cup peas
  • 1/2 cup (40g) grated Parmesan
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup chopped basil, plus extra leaves to garnish
  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 1 garlic clove, halved
  • 400g spaghetti
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  • 1. Cook peas in a medium saucepan of boiling, salted water for 2-3 mins if frozen, or 4-5 mins if fresh, until tender. Drain. Place half of peas, Parmesan, oil, basil, lemon juice, lemon zest and garlic in a food processor. Pulse until puréed.

  • 2. Meanwhile, cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan.

  • 3. Add pesto and remaining peas to spaghetti. Toss on low heat for 1 min, until warmed through.

  • 4. Divide between serving bowls.

  • 5. Top with extra basil leaves and serve immediately.

  • Nutritional Information

  • Per serve: 5g protein, 5g fat (1g sat fat), 18g carb, 2g sugars, 24mg sodium, 579kJ

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