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Parmesan, Pea and Mint Pesto Pasta
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Parmesan, Pea and Mint Pesto Pasta

Master this pea pesto and you’ll have a recipe you can make into a variety of tasty meals. This pasta is super easy and packed full of flavour.

Makes 4 (makes 1¼ cups of pesto)
Prep Time 15 minutes
Cook Time 10 minutes
Easy As
Ingredients
1 ¼ cup Wattie's frozen Baby Peas
2 cloves garlic, crushed
½ cup (70g) pine nuts
½ cup grated Parmesan cheese
Generous handful mint leaves
¼ cup olive oil
½ cup cream
300g dried spaghetti (gluten free, optional)
100g bacon rashers, cooked and chopped

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Cook Wattie’s frozen Baby Peas according to bag instructions.
Step 2
Place 1 cup cooked peas, garlic, pine nuts, 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.
Step 3
Cook spaghetti according to packet instructions. Drain. To serve toss pesto through the spaghetti. Serve garnished with remaining peas and chopped, cooked bacon with a lemon wedge on the side.
Tips
The Pea and Mint Pesto (minus the cream) is delicious used in the following ways. Just simply: Stir through mayonise 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.
Stir through mayonise 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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 ¼ cup Wattie's frozen Baby Peas
2 cloves garlic, crushed
½ cup (70g) pine nuts
½ cup grated Parmesan cheese
Generous handful mint leaves
¼ cup olive oil
½ cup cream
300 g dried spaghetti (gluten free, optional)
100 g bacon rashers, cooked and chopped
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