Pea and mint spaghetti recipe
Created by The Tesco Recipes team
This easy vegetarian pasta recipe is perfect for rustling up when in a hurry – simply grab some peas from the freezer and blitz with fragrant mint for a quick pasta sauce that’s full of flavour.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 515 calories / serving
Ingredients
- 400g spaghetti
- 400g frozen garden peas
- 40g vegetarian hard cheese, roughly chopped, plus extra shavings to serve
- 2 garlic cloves, roughly chopped
- 2 tbsp extra-virgin olive oil
- ½ x 30g pack fresh mint, leaves picked
Each serving contains
- Energy
- 2170kJ 515.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 86.0gProtein 22.1gFibre 9.3g
Method
- Bring a large pan of salted water to the boil and cook the spaghetti for 9 mins. Drain, reserving a few tbsp of the cooking water, and return to the pan.
- Meanwhile, cook the peas in a small pan of boiling water for 2 mins or until tender. Drain, then set aside a quarter of the peas. Put the remaining peas in a food processor (or use a stick blender) along with the chopped cheese, garlic, oil and most of the mint; season. Blitz together, adding a little water if needed to create a thick, sauce-like consistency.
- Stir the pea sauce and reserved peas through the pasta until fully coated, adding a little of the reserved pasta cooking water if needed to loosen. Divide between serving dishes and top with the reserved mint leaves and a few extra shavings of the cheese.
- See more Pasta recipes
