Spaghetti with Pea, Mint and Pine-Nut Pesto
Lalkila Kitchen · Vegetarian · Pasta · Main dishes · Western influenced
A coarse pea-and-mint sauce makes pasta feel different from a tomato supper. Pulse briefly rather than turning everything into a completely smooth purée. Reserve some pasta water before draining so the sauce can loosen around the strands.
Ingredients
- 250 g shelled peas
- 2 garlic cloves, chopped
- 50 g pine nuts, toasted
- 50 g vegetarian Italian-style hard cheese, chopped
- About20 g mint leaves
- 6 tbsp extra-virgin olive oil
- 350 g dried spaghetti
- Salt and pepper
- A little reserved pasta cooking water
Method
- Boil peas until tender; drain and cool under cold running water.
- Pulse peas, garlic, pine nuts, cheese, mint and oil until coarsely chopped. Season.
- Cook spaghetti according to its packet; reserve some water, then drain.
- Toss pasta with pesto and a little cooking water until coated. Serve promptly.
Cooking notes
Contains wheat and milk; check pine-nut suitability for the people eating and read all labels. Vegetarian hard cheese replaces the source's Parmesan so the vegetarian tag is meaningful. If packing leftovers, chill promptly and keep them cold during transport.
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Source and adaptation
Adapted in original wording from the Good Food team's “Pea pesto pasta,” June 2002. Original recipe.
Uses vegetarian hard cheese in place of Parmesan and adds chilled-leftover handling guidance.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.