4 takes on SPRING VEG
Spaghetti with pea, almond and mint pesto
Spaghetti con pesto di piselli, mandorle e menta
➤ SERVES 2 ➤ PREPARATION 10 minutes ➤ COOKING 15 minutes
• 200g essential Waitrose Garden Peas
• 180g spaghetti
• 3 tbsp extra-virgin olive oil
• 1 tbsp Cooks’ Ingredients Frozen Chopped Garlic
• 2 tbsp toasted flaked almonds
• 1½ tbsp finely grated Parmigiano Reggiano
• a large pinch dried chilli flakes (optional)
• ½ lemon, zest, rest cut into wedges
• 10 mint leaves, shredded
Cook the peas in a pan of boiling water for 3 minutes then drain and set aside.
