Spring Pea and Mint Pesto Spaghetti recipe

The fresh flavours of this dish make it an ideal spring lunch when peas are in season. If fresh peas are unavailable, frozen peas can be substituted, though will take a couple of minutes longer to cook. This dish pairs well with dry white wines.


  • 250g peas, shelled
  • 2 garlic cloves, finely chopped
  • 50g pine nuts, lightly toasted
  • 50g parmesan, chopped
  • 1 handful fresh mint
  • 6 tbsp olive oil
  • salt and freshly ground black pepper
  • 400g spaghetti


  1. Bring a pan of salted water to the boil and cook the peas for 2-3 mins until tender. Drain immediately and run under cold water to halt the cooking process.

  2. Put the peas, garlic, pine nuts, parmesan, mint, oil, salt and pepper into a food processor. Pulse until the mixture is chopped and blended, but still retains a degree of texture.

  3. Cook the spaghetti as per packet instructions then drain, leaving around 2 tbsp of the starchy cooking water. Return to the heat and mix in the pesto. Toss well.

  4. Serve with freshly grated parmesan and crusty French bread.

Recipe Details:

  • Author: Jane Flett.
  • Published:

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