Green pesto spaghetti recipe
Created by The Tesco Recipes team
Blitzing veg into homemade pesto is an easy way to eat your greens. Toss through your favourite pasta and serve with grated pecorino for a super-speedy and delicious dinner!
See method- Serves 4
- Takes 15 mins
- 387 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 300g spaghetti
- 1 tbsp vegetable oil
- 3 spring onions, trimmed and thinly sliced
- 100g fresh greens, woody stem discarded, chopped
- 150g frozen peas
- 1 large garlic clove, finely crushed
- 20g fresh basil, stalks finely chopped, leaves picked
- ½ lemon, zested and juiced
- 20g grated pecorino
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1635kJ 387.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 62.9gProtein 14.8gFibre 7.2g
Method
- Cook the spaghetti to pack instructions. Drain, reserving a mugful of the cooking water, then return the pasta to the pan.
- Meanwhile, heat the oil in a saucepan over a medium heat. Cook the spring onions for 2 mins, then add the greens, peas and 100ml water. Bring to the boil, cover and cook for 5-6 mins until bright green and softened, then spoon into a blender with the garlic and most of the basil leaves. Blitz until smooth, then blend with the lemon zest and juice.
- Toss the pesto through the spaghetti, adding a splash of cooking water, if needed. Serve with the pecorino, reserved basil leaves and a crack of black pepper.
- See more Pasta recipes
Freezing and defrosting guidelines
Freeze pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
