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Simple summer spaghetti tossed in pea puree pesto and served with freshly grated parmesan and basil leaves
I do love peas – they are such an easy veg and the fact that they store so easily and cook up so quickly, means that its rare to ever be with out some green veggies for the side of our plates.
But every now and again I do like to make the little pea the star of the show. Pea soup has always been my favourite way to do this and its usually best when paired with a salty ingredient like in my 15 minute pea and ham soup or my herby pea and samphire soup – so full of goodness and flavour 🙂
With only one week left until summer officially ends I’m serving up one last summer recipe: pea pasta. With this summer bringing a glut of peas and broad beans up at our little allotment, I still have some of these little pods of goodness stored away in our freezer.
Pasta with a pea puree pesto
With the few peas we have left over I decided to change things up a bit and instead of soup I went for a pea pesto. A lovely, garlic pea puree mixed with fresh basil and parmesan. A perfect sauce for stirring through some al dente spaghetti to create this vibrant dish of pea pasta.
30 minutes from pod to plate
Meals that take an age to prepare and cook are just not practical during the week. This pea pasta recipe takes just 30 minutes to make and to make it even more efficient the pea pesto can be prepared in advance (refrigerate or freeze!).
And despite the summer vibes of this dish, with peas being so abundant and so easy to keep in the freezer, I reckon this might be a dish that I continue to make through into the cold, dark depths of December and January.
For the spaghetti:
- 350 g dried spaghetti
- 200 ml Boiling water
- 1 tsp salt for the water
For the pea purée:
- 1/2 tbsp olive oil
- 150 g Onion roughly chopped
- 2 cloves of garlic finely chopped
- 400 ml of boiling water
- 400 g of frozen peas or 500g fresh podded peas (300g with pods removed)
- Handful fresh basil leaves
- 15 g grated Parmesan (or vegetarian cheese for a veggie option)
- Pinch of Sea salt and black pepper
- Extra fresh basil leaves, Parmesan and olive oil
- Start by cooking the spaghetti in salted water and according to the packet instructions.
- To make the pea puree:
- Whilst the spaghetti is cooking place a large pan on a medium heat. Add the oil, chopped onions and garlic then fry until soft. Next pour in the boiling water and add the peas. Bring to the boil and simmer for 2 minutes. Remove from the heat and stir in the fresh basil leaves.
- Blend the onion and pea mixture whilst still in the pan using a hand blender or transfer to a blender machine. Blend until smooth. Next add the grated parmesan, salt and pepper and mix in well.
- Drain the cooked spaghetti and transfer to the pea puree. Toss together well then serve with extra parmesan, fresh basil leaves and a drizzle of oil.
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I am linking this recipe to #cookblogshare hosted by peachickbakery, hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #cookonceeattwice by searchingforspice.