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Tenderstem spaghetti with peas and pistachio pesto

Tenderstem spaghetti with peas and pistachio pesto

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Bushy spears of broccoli are made for catching herby kernels of pistachio pesto!

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Ingredients

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

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.

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