Pea & Mint Pesto Pasta

A vibrant pea and mint pesto tossed with spaghetti and Parmesan — a fresh, springtime twist on classic pesto pasta that's as quick as it is delicious.

Instructions

1. Cook the spaghetti until al dente. Reserve 200 ml pasta water before draining.
2. Blanch the peas: Cook in boiling salted water for 2–3 minutes until tender. Drain, reserving a handful for topping.
3. Make the pesto: In a food processor, combine most of the cooked peas with the mint leaves, half the Parmesan, a clove of garlic, a drizzle of olive oil, salt, and pepper. Blitz to a chunky pesto. Loosen with a splash of pasta water if needed.
4. Combine: Toss the drained spaghetti with the pea and mint pesto over low heat. Add pasta water gradually to reach a creamy, coating consistency.
5. Serve topped with the reserved whole peas and remaining Parmesan.

Tips

• Add pine nuts or toasted almonds to the pesto for extra richness.