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Green pesto spaghetti recipe
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Blitzing veg into homemade pesto is an easy way to eat your greens. Toss through your favourite pasta and serve with grated pecorino for a super-speedy and delicious dinner! See method
Ingredients
- 300g spaghetti
- 1 tbsp vegetable oil
- 3 spring onions, trimmed and thinly sliced
- 100g fresh greens, woody stem discarded, chopped
- 150g frozen peas
- 1 large garlic clove, finely crushed
- 20g fresh basil, stalks finely chopped, leaves picked
- ½ lemon, zested and juiced
- 20g grated pecorino
Low in fat; source of fibre and protein
Each serving contains
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Energy
1635kj
387kcal
19%
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Fat
7g
10%
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Saturates
2g
8%
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Sugars
5g
5%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 62.9g
Protein 14.8g
Fibre 7.2g
Method
- Cook the spaghetti to pack instructions. Drain, reserving a mugful of the cooking water, then return the pasta to the pan.
- Meanwhile, heat the oil in a saucepan over a medium heat. Cook the spring onions for 2 mins, then add the greens, peas and 100ml water. Bring to the boil, cover and cook for 5-6 mins until bright green and softened, then spoon into a blender with the garlic and most of the basil leaves. Blitz until smooth, then blend with the lemon zest and juice.
- Toss the pesto through the spaghetti, adding a splash of cooking water, if needed. Serve with the pecorino, reserved basil leaves and a crack of black pepper.
Freezing and defrosting guidelines
Freeze pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Pasta recipes