Pea and mint spaghetti
This easy vegetarian pasta recipe is perfect for rustling up when in a hurry – simply grab some peas from the freezer and blitz with fragrant mint for a quick pasta sauce that’s full of flavour.
- Cook the spaghetti in a large pan of boiling water for 9 mins. Drain, reserving a few tbsp of the cooking water, and return to the pan.
- Meanwhile, cook the peas in a small pan of boiling water for 2 mins or until tender. Drain, then set aside a quarter of the peas. Put the remaining peas in a food processor (or use a stick blender) along with the chopped cheese, garlic, oil and most of the mint; season. Blitz together, adding a little water if needed to create a thick, sauce-like consistency.
- Stir the pea sauce and reserved peas through the pasta until fully coated, adding a little of the reserved pasta cooking water if needed to loosen. Divide between serving dishes and top with the reserved mint leaves and a few extra shavings of the cheese.
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