FOOD & DRINK
GO GREEN Make the most of this season’s fresh greens and give a vibrant, summery feel to your meals
PREPARATION TIME 10 minutes COOKING TIME 15 minutes SERVES 2
Spaghetti with pea, almond and mint pesto YOU WILL NEED
Feature Alison Davidson
200g essential Waitrose Garden Peas 180g spaghetti 3 tbsp extra virgin olive oil 1 tbsp Cooks’ Ingredients Frozen Chopped Garlic 2 tbsp toasted flaked almonds 1½ tbsp finely grated Parmigiano Reggiano large pinch dried chilli flakes (optional) ½ lemon zest, rest cut into wedges 10 mint leaves, shredded
DIRECTIONS Q Cook the peas in a pan of boiling water for 3 minutes, then drain them and set aside. Meanwhile, cook the spaghetti in a separate large pan of boiling water. Q Return the pea pan to a medium heat with the oil and fry the garlic for 2 minutes until it’s fragrant, then stir in the peas. Once the peas are
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coated in the oil, remove the pan from the heat. Tip 2/3 of the peas into a small food processor with the almonds, cheese, chilli (if using) and lemon zest. Season and pulse to a rough paste, the add it to the pan with the whole peas. Q Scoop a cupful of cooking water from the spaghetti before draining it and returning to the pan. Stir the pea mixture into the spaghetti along with a splash of the cooking water and toss together, adding more water as needed to make a loose pesto that coats the spaghetti. Stir through the mint and serve with lemon wedges and extra Parmigiano Reggiano. Recipe and image courtesy of Waitrose and Partners. Thousands of recipes can be found at waitrose.com/home/recipes.html
