Cheap Eating

Pea and pesto spaghetti

Pea and pesto spaghetti

This is made possible by BBC Foods!


  • 250g/9oz frozen petits pois, or fresh garden peas
  • 115g/4oz unsalted cashew nuts
  • 55g/2oz Parmesan, grated, plus extra to serve (optional)
  • 2 large garlic cloves, halved
  • large bunch basil, roughly chopped
  • 100ml/3½fl oz olive oil
  • 350g/12oz spaghetti
  • salt and freshly ground black pepper


  1. Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again.

  2. Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, until you have a paste consistency.

    1. Season with salt to taste.

  3. Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml/5fl oz of the pasta water before draining.

  4. Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well coated.

  5. Season generously with black pepper and serve with extra Parmesan, if using.

Banner and Image Credit: BBC

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