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5 from 7 votes

Spaghetti with pea pesto

This nut free twist on traditional pesto is made with a base of canned peas and seeds.
Servings: 2
Prep Time15 mins
Cook Time10 mins
Total Time25 mins


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


  • 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.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Course: Pea Pesto
Cuisine: Pasta
Keyword: pesto, spaghetti, Spaghetti with pea pesto