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Spaghetti with pea pesto
This nut free twist on traditional pesto is made with a base of canned peas and seeds.
Servings: 2
Ingredients
For the Pesto
- 1 tbs sunflower seeds
- 1 tbs pumpkin seeds
- 1 clove garlic
- 2 tbs olive oil - good quality
- 1 can peas - drained and rinsed - I used Batchelors Marrowfat "Bigga"
- 25 g basil
- Juice and zest one lemon
- Salt & Pepper to season
To Serve
- 150 g Spaghetti cooked as per the packet instructions - I used a wholegrain spelt
- 20 g spft goa'ts cheese - optional
Instructions
- Place the seeds into a food processor, blender or mini chopper and whizz until roughly ground. Add the garlic and the oil and whizz again.
- Add the peas (reserve a spoonful for garnish), basil and lemon juice and zest and whizz until you have a chunky paste, thin with water if needed and season to taste.
- Cook the pasta as per the packet instructions, drain (reserve some of the cooking water), add the pesto to the pan with a little pasta water to thin it, stir and allow to heat, add the freshly cooked pasta and reserved peas and mix well.
- Serve immediately topped with little pieces of goat's cheese and some more basil leaves.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
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