Spaghetti With Pea Mint Pesto Food
SPAGHETTI WITH PEA & MINT PESTO
A new take on an old favourite
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.
- Tip the peas into a food processor and add the garlic, pine nuts, parmesan, mint and olive oil. Season with salt and pepper, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - they should still have lots of texture. (You can freeze the pesto at this point.)
- Cook the spaghetti according to packet instructions until al dente - that's with a bit of bite still. Drain, reserving some of the cooking water.
- To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with parmesan and olive oil at the table.
Nutrition Facts : Calories 640 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 72 grams carbohydrates, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.3 milligram of sodium
SPAGHETTI WITH MINT AND PARSLEY PESTO
Steps:
- Blend the ingredients, except the pasta, together in a blender or food processor.
- In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
PASTA WITH PESTO AND PEAS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.
- Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
- Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.
- Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately.
SPAGHETTI WITH MINT & PARSLEY PESTO
Recipe courtesy of Dave Lieberman and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/dave-lieberman/spaghetti-with-mint-and-parsley-pesto.html
Provided by Food.com
Categories Spaghetti
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend the ingredients, except the pasta, together in a blender or food processor.
- In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
SUMMER PASTA WITH PEAS & MINT
This recipe sounds fresh and healthy and an nice alternative to tomato sauce covered pasta. This recipe was first published in the July 2006 issue of BBC Good Food Magazine. You could toss some thick slices of ham into it if you wanted meat in the meal.
Provided by Sarah_Jayne
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
- Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
- Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
- Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.
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