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Cacio e Pepe, Pea and Kale Spaghetti

Cacio e Pepe, Pea and Kale Spaghetti

Brought to you by: Lisa Faulkner
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

OcadoLife regular Lisa Faulkner’s Cacio e Pepe, Pea and Kale Spaghetti gives a classic Italian dish of pasta, pepper, parmesan and butter a boost of green veg. Satisfying and on the table in half an hour, this is a great family-friendly choice for Meat-Free Monday. This recipe is part of one shop five meals, look no further for the full collection.
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  • 325g spaghetti
  • 320g frozen garden peas
  • ½ 200g bag of sliced kale
  • 1 tbsp olive oil
  • 2 tsp ground black pepper
  • 125g vegetarian hard cheese, finely grated, plus 1 handful, shavings, to serve


Step 1

Cook the spaghetti in a large pan of boiling salted water as per pack instructions. Add the peas for the last 2 mins and the kale for the last 30 secs.

Step 2

Meanwhile, heat the oil in a large frying pan over a low-medium heat. Add the ground black pepper and toast for about 2 mins.

Step 3

Drain the spaghetti and veg, reserving 2 ladles of the pasta water. Working quickly, tip the spaghetti and veg into the black pepper pan along with the grated cheese and toss over a low heat, adding half a ladleful of reserved pasta water at a time, until the strands are coated in a thin cheesy sauce.

Step 4

Serve immediately, topping with more ground black pepper and the cheese shavings.

Tips or serving suggestions

528cals, 1 veg portion, 15g fat (7g saturated), 27g protein, 66g carbs, 4g sugars, 9g fibre, 0.6g salt

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