A glossy green number to get a spring in your step (sorry). Asparagus, peas, pistachios and basil tossed through silky spaghetti, so simple and fresh. Jordon x
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Serves
4
For the Blitzed Pea Mixture
Garlic
Pistachios
Parmesan
Peas
Basil
Lemon
Water
Olive Oil
For the Pasta
Spaghetti
Peas
Asparagus
Chilli Flakes
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content.
Serves
4
For the Blitzed Pea Mixture
Garlic
Pistachios
Parmesan
Peas
Basil
Lemon
Water
Olive Oil
For the Pasta
Spaghetti
Peas
Asparagus
Chilli Flakes
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
To make the blitzed pea mixture, add the garlic, pistachios, parmesan, the peas, the juice of your lemon and the basil leaves (saving a few for garnish) into a blender along with 3 tbsp of olive oil, 3 tbsp of water and a pinch of salt. Blitz until smooth.
Step 2.
Put the pasta onto boil in plenty of salted water. While it cooks, prepare the asparagus by removing the tough bottoms and the tips (make sure to reserve the tips). Now shave the main part of the stalks into strips using a vegetable peeler and set aside.
Step 3.
Once the pasta is about 2 mins from being ready, add the asparagus and the rest of your peas in along with the asparagus tips you saved earlier.
Step 4.
Drain everything (reserving a mug of cooking water) and return to the pan, add in the blitzed pea mixture along with a big splash of cooking water and mix well until creamy and saucy. Taste and add salt and another squeeze of lemon, if you like.
Step 5.
Plate up and top with a little more grated cheese and a pinch of chilli flakes.
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Notes (3)
K
Karina S.
a year ago
My new favorite pasta
C
Catherine M.
a year ago
Teenage son says 10/10
R
Rachel L.
a year ago
5 thumbs up from our toddler
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