• 1 ¼ cup Wattie's frozen Baby Peas
  • 2 cloves garlic, crushed
  • ½ cup (70g) pinenuts
  • 40g Parmesan cheese, grated
  • Generous handful mint leaves
  • ¼ cup olive oil
  • ½ cup cream
  • 300g dried spaghetti pasta
  • 100g bacon rashers, cooked and chopped
  1. Cook Wattie’s Baby Peas according to bag instructions.
  2. Place 1 cup cooked peas, garlic, pinenuts, parmesan cheese, mint leaves and olive oil into a food processor or blender. Process until smooth. Transfer to a bowl and season to taste with freshly ground black pepper and salt if wished. Stir through cream.
  3. Cook spaghetti according to packet instructions. Drain. To serve toss pesto through the spaghetti. Serve garnished with remaining peas and chopped cooked bacon.

Handy Tips

  • Pea and Mint Pesto is delicious used in the following, with cream removed:
    • Stir through mayonnaise and use as a dressing for a potato salad.
    • Toss pesto through boiled gourmet potatoes just before serving.
  • Serve the pea and mint pesto with roast lamb or grilled lamb chops.
  • Replace the mint with parsley to make a pea and parsley pesto.

Made With

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4 Ratings
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Reviews (4)

Grant's Rating
Tom's Review | Rating

Brilliant, so quick and easy and very tasty. Pesto will be used in other dishes as well.

Erin's Review | Rating

This was wonderfully quick and simple to make. I added spinach leaves to throw in some extra veg - just in the pasta water before I drained it to wilt them down. Delicious recipe and will use again. NB only 4 stars as we are a family of five and one child did not like it ... this happens with every meal - there is always one!

Emily's Review | Rating

This was delicious! We don’t eat bacon so I used roasted red peppers instead.