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Tenderstem spaghetti with peas and pistachio pesto

Tenderstem spaghetti with peas and pistachio pesto

By OcadoLife
Bushy spears of broccoli are made for catching herby kernels of pistachio pesto!
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 tbsp of olive oil
  • 300 g of tenderstem broccoli, half any thick stems lengthways
  • 250 g of fresh or frozen peas
  • 1 lemon, zest and juice
  • 100 g of fresh basil, leaves picked
  • 2 garlic cloves, peeled
  • 2 tbsp of nutritional yeast, optional (or use parmesan)
  • 60 g of pistachio nuts
  • 125 ml of extra virgin olive oil, for the pesto
  • 500 g of spaghetti

Method

5 steps

  1. Step 1

    First make the pesto: place the basil, garlic, nutritional yeast and pistachios into a food processor with seasoning. Pulse and gradually add the olive oil until combined.

  2. Step 2

    Bring a large pan of salted water to the boil, add in 1tbsp olive oil then add in the spaghetti, stir so it doesn’t stick and cook for 8-9 mins until al dente.

  3. Step 3

    Meanwhile, bring a griddle pan to a high heat and cook the broccoli, turning until lightly charred, then remove from the heat.

  4. Step 4

    In the last minute of cooking the spaghetti add in the peas, then drain keeping a little of the cooking liquor (don’t skip this bit!).

  5. Step 5

    Add the broccoli to the spaghetti followed by the pesto, give everything a good mix adding in some of the liquor to loosen the pesto and give a silky consistency. Finish with the lemon zest and juice, and serve.