Mary Berry Pea and Pesto Spaghetti

I first made this on a Tuesday when I couldn’t be bothered to cook—but wanted something green and comforting. I didn’t expect much from frozen peas and pantry pesto ingredients. But Mary came through, as always. The pesto is creamy without cream, fresh from the basil, and the cashews give it this mellow richness that makes the whole dish feel far fancier than it is.

Pro tip: toast your cashews. The second time I did that, the difference was massive. More flavour, more depth, still just as easy.

WHY THIS ONE WORKS SO WELL

The pea pesto is the star. It’s lighter than a classic basil pesto but still creamy and full of flavour. The peas add sweetness, the cashews bring richness, and the garlic + Parmesan round it all out. It coats the pasta like a dream and takes less than 20 minutes, start to finish.

INGREDIENTS + WHY THEY MATTER

Spaghetti (350g) – Holds the pesto well. You can swap for linguine or even tagliatelle.
Frozen Petits Pois (250g) – Small, sweet, and quick to cook. Better than tinned.
Cashew Nuts (115g, unsalted) – Mellow and buttery. Toast them lightly for extra flavour.
Parmesan (55g, grated) – Salty and savoury. Freshly grated melts better into the pesto.
Garlic (2 large cloves) – Adds bite. I halve them to avoid overpowering the pesto.
Fresh Basil (large bunch) – Brings the brightness. Always use fresh here.
Olive Oil (100ml) – Binds it all into a silky pesto. I use a mild one, not too peppery.

MAKING IT YOURS (WITHOUT RUINING IT)

Swap cashews for pine nuts or almonds—both tested and tasty.
Add a squeeze of lemon to the pesto for a zingier twist.
Use wholewheat pasta if you want it a bit more hearty.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pesto was too thick	Not enough oil or water	Add more pasta water to loosen it up
Flavour was dull	Skimped on salt or garlic	Taste and season the pesto before mixing
Basil went dark	Used hot peas or over-blended	Cool the peas and pulse gently

HOW TO MAKE MARY BERRY’S PEA AND PESTO SPAGHETTI

1. Boil the peas for 3 minutes. Drain, rinse under cold water, then drain again.
2. In a small food processor, blend half the peas with cashews, Parmesan, garlic, and basil.
3. Slowly add olive oil while blending until it forms a paste. Season to taste.
4. Cook spaghetti according to packet instructions. Reserve 50ml pasta water before draining.
5. In a large pan, heat the pesto. Add remaining peas, cooked pasta, and some pasta water.
6. Toss until coated and glossy. Season with black pepper and serve with extra Parmesan.

TIPS FROM MY KITCHEN

I always toast the cashews—5 minutes in a dry pan makes a big difference.
I blend the pesto just enough—overmixing can turn the basil a bit dull.
If I’m making it for guests, I save a few peas to scatter over the top—it looks fresher.

STORAGE + SERVING

Keeps: 2 days in the fridge, in an airtight container.
Reheat: Add a splash of water and heat gently in a pan or microwave.
Serve With: A crisp green salad or roasted tomatoes on the side.

FREQUENTLY ASKED QUESTIONS

Q: Can I use other pasta shapes?
A: Definitely—fusilli or penne both work well with this pesto.

Q: Can I use fresh peas instead of frozen?
A: Yes, just boil for 1–2 minutes less. The key is not to overcook them.

Q: Can I make the pesto ahead?
A: Yep! It keeps in the fridge for 3 days, or you can freeze it in portions.

Q: Can I make it dairy-free?
A: Try swapping Parmesan for nutritional yeast and a pinch of salt. Still tasty!

Try More Recipes:

• Mary Berry Spaghetti Bolognese
• Mary Berry Spaghetti Carbonara
• Mary Berry Spaghetti Alle Vongole