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Pea and Spinach Pesto Pasta

Rebecca Thexton
Pea and Spinach Pesto Pasta proves that being a simple dish doesn't mean you lack any pizzazz. Fresh garden flavors are the star in this dish.
Course Primi
Servings 2 servings


  • 120 grams 4 ounces casarecce pasta (or any pasta)
  • 1 cup green peas
  • 1 cup spinach
  • 3 tablespoons basil pesto
  • 1 clove of garlic
  • olive oil
  • salt and pepper
  • lemon and parmesan cheese to serve if desired


  • Place pasta in a pot of salted boiling water to cook and set aside
  • In a food processor, blitz your peas, spinach and clove of garlic with a tablespoon of olive oil. If you don't have a food processor, you can bash, mash and chop.
  • Once blitzed, mix the basil pesto through and season with salt and pepper.
  • Set aside. Just before you remove pasta from the heat, collect half a mug of the pasta water. Do not throw this out - it's gold.
  • Strain pasta and return to the pot. Mix through the pesto and add some of the reserved pasta water back to the pasta to loosen the sauce.
  • Season with a drizzle of olive oil, salt and pepper, parmesan and lemon if desired.