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Fresh Garden Pea + Kale Pesto Pasta


  • 320 g frozen peas
  • 150 g kale stems removed (or spinach)
  • large handful basil
  • 30 g toasted pine nuts
  • 2 garlic cloves minced
  • 3 tbsp grated parmesan plus more to serve
  • 3 tbsp olive oil
  • 300-500 g pasta
  • chilli flakes lemon juice, salt, to taste


  • Place the peas in a bowl, and cover with just boiled water. Let sit for 30 seconds, then drain and rinse in cold water.
  • Blanche the kale/spinach in boiling, salted water for 1 minute. Drain, and pat dry.
  • Transfer the peas, kale, garlic, nuts, parmesan cheese, and a healthy pinch of salt to a food processor. Mix until everything is chopped, and drizzle in just enough oil to keep it moving.
  • Add a splash of lemon juice and a sprinkle of chilli flakes, to taste. Add any more salt if desired.
  • Cook the pasta according to the package directions, and drain, reserving a ladle of the pasta water.
  • Add a splash of the pasta water into the pesto, and whizz to combine. Stir together the pasta, and pesto, adding more water to give it a silky texture. Taste, and serve with extra parmesan or chilli flakes.