Pea Pesto

Pea pesto is one of my favorite ‘go to’ recipes when I’m feeling uninspired, lacking any fresh stuff in the fridge or just fancy a bit of easy comfort food. I even like to mix it up by substituting the parmesan for goats cheese, serving it mixed in with a risotto or on a baguette. Anything goes… I made a batch today and gave Rory a try. He couldn’t get enough of it! Here’s the recipe…


  • 375g  spaghetti
  • 250g frozen garden peas
  • 100g watercress/ pea shoots
  • a handful of pine nuts
  • a good handful of fresh mint leaves
  • 3 tbsp grated parmigiano reggiano
  • 4 tbsp olive oil
  • 1 crushed garlic clove


  1. Cook the spaghetti in a pan of boiling water, according to packet instructions, adding half the peas to the pan 3 minutes before the end.
  2. Meanwhile, blitz together the rest of the peas, watercress, parmigiano reggiano, olive oil, pine nuts, mint leaves and garlic in a food processor, until finely chopped and combined. Season to taste (I like a lot of salt).
  3. Drain the pasta, then stir through the pesto mixture. Serve with extra grated parmigiano reggiano if liked.

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