Mary Berry's pea and pesto spaghetti is a fresh and creamy midweek meal
Mary Berry has a pasta recipe that is as easy as it is delicious. You can use your frozen peas to make this quick meal when you need dinner ideas.
When you’re in a rut and can’t think of a dinner idea, this easy recipe may interest you.
Mary Berry has plenty of foolproof recipes your entire family will enjoy. Her honey garlic shrimp takes just 5 ingredients and 10 minutes to cook.
But her pea and pesto spaghetti dish is as simple as it is delicious. The recipe is perfect for an easy dinner, as you can use the frozen peas in your freezer or fresh peas from the garden.
The recipe only takes about 30 minutes to cook and serves 10 people. You will need a food processor.
READ MORE: This Gluten-free spaghetti recipe is a healthy spin on a Passover staple
Ingredients
- 250g/9oz frozen petit pois, or fresh garden peas
- 115g/4oz unsalted cashew nuts
- 55g/2oz Parmesan, grated, plus extra to serve (optional)
- 2 large garlic cloves, halved
- large bunch basil, roughly chopped
- 100ml/3½fl oz olive oil
- 350g/12oz spaghetti
- salt and freshly ground black pepper
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Instructions
Boil a pot of water, and then add the peas, cooking for about 3 minutes. Drain and run cold water over them.
Place half the peas in the food processor, and add nuts, cheese, garlic and basil. Whiz until finely chopped, then gradually add in the oil until you have a paste consistency. Season with salt and pepper.
Cook the spaghetti as the package directs in boiling salted water. Reserve some pasta water before draining.
Place the pesto in a large pan, and add in the reserved peas and cooked spaghetti, along with a little pasta water. Toss everything together over high heat. Serve with Parmesan and black pepper.
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