This delicious Mary Berry Pea and Pesto Spaghetti is a quick and easy meal packed with creamy pesto and fresh flavours. Perfect for busy nights, it uses simple ingredients like frozen peas, cashews, and Parmesan. You can adjust the recipe to your liking, making it a versatile, nutritious dish for all!
This Mary Berry Pea and Pesto Spaghetti Recipe Is From Cook and Share Cookbook by Mary Berry
Ingredients Needed
- 350g Spaghetti
Pea Pesto
- 250g frozen petits pois
- 115g unsalted cashew nuts
- 55g Parmesan, grated (plus extra to serve, optional)
- 2 large garlic cloves, halved
- Large bunch of basil, roughly chopped
- 100ml olive oil
How To Make Pea and Pesto Spaghetti
- Cook the Peas: Cook the peas in a saucepan of boiling water for 3 minutes, then drain and refresh under cold water. Drain again.
- Make the Pesto: Place half of the peas in a small food processor with the cashew nuts, Parmesan, garlic, and basil. Process until finely chopped. Gradually add olive oil, a little at a time, until it forms a paste. Season with salt to taste.
- Cook the Spaghetti: Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml (2fl oz) of the pasta water before draining.
- Combine and Serve: In a large non-stick frying pan, heat the pesto. Add the reserved peas, cooked spaghetti, and a little of the pasta water. Toss over high heat until well-coated. Season with freshly ground black pepper and serve with extra Parmesan, if desired.
Recipe Tips
- Use Fresh Basil: Fresh basil gives the pesto a more vibrant, aromatic flavour. If you can, choose fresh over dried for the best results.
- Adjust Pesto Consistency: If the pesto is too thick, add a little more pasta water to loosen it. This helps the sauce coat the pasta better.
- Reserve Extra Pasta Water: Always reserve some pasta water before draining. It helps to thin out the pesto if needed and adds starch, helping it stick to the spaghetti.
- Toast the Nuts: Lightly toast the cashews before adding them to the pesto. This enhances their flavour and gives the pesto a richer taste.
- Grate the Parmesan Fresh: Grating the Parmesan yourself rather than using pre-grated cheese will give your pesto a smoother texture and a stronger, fresher flavour.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers pea and pesto spaghetti in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat leftovers pea and pesto spaghetti in a pan with a splash of pasta water or microwave, stirring every 30 seconds until hot.
Nutrition Facts
Serving Size: 1 serving (approx. 333g)
- Calories: 412 kcal
- Total Fat: 4.8 g
- Saturated Fat: 1.3 g
- Cholesterol: 4 mg
- Sodium: 80 mg
- Potassium: 441.8 mg
- Total Carbohydrate: 80.1 g
- Dietary Fiber: 6.1 g
- Sugars: 9.9 g
- Protein: 17 g
Try More Mary Berry Recipes:
Mary Berry Pea and Pesto Spaghetti
Description
This delicious Mary Berry Pea and Pesto Spaghetti is a quick and easy meal packed with creamy pesto and fresh flavours. Perfect for busy nights, it uses simple ingredients like frozen peas, cashews, and Parmesan. You can adjust the recipe to your liking, making it a versatile, nutritious dish for all!
Ingredients
Pea Pesto
Instructions
- Cook the Peas: Cook the peas in a saucepan of boiling water for 3 minutes, then drain and refresh under cold water. Drain again.
- Make the Pesto: Place half of the peas in a small food processor with the cashew nuts, Parmesan, garlic, and basil. Process until finely chopped. Gradually add olive oil, a little at a time, until it forms a paste. Season with salt to taste.
- Cook the Spaghetti: Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml (2fl oz) of the pasta water before draining.
- Combine and Serve: In a large non-stick frying pan, heat the pesto. Add the reserved peas, cooked spaghetti, and a little of the pasta water. Toss over high heat until well-coated. Season with freshly ground black pepper and serve with extra Parmesan, if desired.
Notes
- Use Fresh Basil: Fresh basil gives the pesto a more vibrant, aromatic flavour. If you can, choose fresh over dried for the best results.
- Adjust Pesto Consistency: If the pesto is too thick, add a little more pasta water to loosen it. This helps the sauce coat the pasta better.
- Reserve Extra Pasta Water: Always reserve some pasta water before draining. It helps to thin out the pesto if needed and adds starch, helping it stick to the spaghetti.
- Toast the Nuts: Lightly toast the cashews before adding them to the pesto. This enhances their flavour and gives the pesto a richer taste.
- Grate the Parmesan Fresh: Grating the Parmesan yourself rather than using pre-grated cheese will give your pesto a smoother texture and a stronger, fresher flavour.
Mary Berry Pea and Pesto Spaghetti