• 300g spaghetti or linguine - or your favourite pasta
  • 450g frozen, fresh or tinned peas
  • 2 tablespoons of oil, we recommend extra virgin olive oil
  • 1 clove garlic
  • 1 large bunch basil (saving leaves to garnish)
  • 10g hazelnuts
  • Juice and zest of a lemon
  • 1 small courgette - cut into thin slices
  • 60g mozzarella - pull into small pieces
  • salt and pepper to taste


  1. 1

    In a pan of boiling water, cook the peas for 2 minutes

  2. 2

    Place 250g of the peas into a food processor, along with 1 tablespoon of olive oil, the garlic, basil, hazelnuts, half the lemon juice & zest, small pinch of salt and pepper, blitz until smooth, or crush the ingredients together using a rolling pin - to do this add all the pesto ingredients to a sandwich bag then cover with a tea towel and carefully crush with the rolling pin

  3. 3

    Bring a pan of water to the boil, cook the pasta for 10-12 minutes

  4. 4

    Whilst the pasta is cooking, lightly fry the courgettes for a few minutes, set aside.

  5. 5

    Drain the pasta - save a few tablespoons of the water, then combine with the pesto, remaining peas, courgettes, mozzarella and then add the reserved water. 

  6. 6

    When serving add a drizzle of olive oil, lemon juice and garnish with basil leaves. Enjoy! 

    Research shows eating in line with UK dietary guidelines will be better for the planet than the current average UK diet. Find out more

Nutritional Details

Each serving provides
  • Energy 2144kj 512kcal 26%
  • Fat 16.0g 23%
  • Saturates 5.4g 27%
  • Sugars 9.2g 10%
  • Salt 0.35g 6%

% of the Reference Intakes

Typical values per 100g: Energy 825kj/197kcal

Each serving provides

63.0g carbohydrate 10.0g fibre 22.0g protein

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