Pea Pesto

Ingredients

• 350 g whole wheat spaghetti
• Salt
• 500 g peas (fresh split or thawed frozen)
• 0.5 bunch Basil
• 1 Garlic clove
• 1 Organic lemon
• 50 g Pine nuts
• 40 g Parmesan
• 150 ml Vegetable broth
• 2 tbsp olive oil
• Pepper

Instructions

1. 1.

   Cook the spaghetti in boiling salted water according to package instructions for about 8 minutes until al dente. Cook the peas in a separate pot of boiling water for about 5 minutes. Then drain both separately and let them dry. Keep the spaghetti warm and set aside a handful of peas.

2. 2.

   Meanwhile, wash the basil, shake off excess water, and pluck the leaves. Set aside some leaves for garnish. Peel and finely chop the garlic. Rinse the lemon hot, pat dry, grate its zest finely, and squeeze out the juice.

3. 3.

   Toast the pine nuts in a pan without oil over medium heat for 2–3 minutes until golden brown, remove from heat and let cool briefly. Set aside a small handful. Grate the Parmesan finely and blend it with the remaining peas, basil, vegetable broth, olive oil, and pine nuts in a blender until smooth. Season with salt, pepper, lemon juice, and zest.

4. 4.

   Serve the spaghetti on plates and spoon the pea pesto over them. Garnish with the remaining Parmesan, leftover pine nuts, remaining basil leaves, and extra peas.