Tenderstem spaghetti with peas and pistachio pesto
By OcadoLife
Published on 17 January 2022
Bushy spears of broccoli are made for
catching herby kernels of pistachio pesto!Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 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
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.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.Step 3
Meanwhile, bring a griddle pan to a high heat and cook the broccoli, turning until lightly charred, then remove from the heat.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!).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.