Wholewheat Spaghetti with Pea Pesto

Carefully selected and tossed with this sauce, you'd never guess that healthy wholewheat pasta was the basis of this super supper
By Jenni Muir
Wholewheat Spaghetti with Pea Pesto
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 200-250g wholewheat thin spaghetti or linguine
  • 1 tbsp pine kernels

For the pea pesto:

  • 115 g frozen peas, defrosted
  • 3 tbsp grated parmesan
  • 1 tsp lemon juice
  • 2 tbsp leaves basil
  • 1 tbsp olive oil
  • large pinch of dried red chilli flakes
  • salt and black pepper


1. First, make the pesto. Place 100g of the peas in the small bowl of a food processor and set the remainder aside to use as a garnish. Add the parmesan, lemon juice, basil, olive oil, chilli flakes and some salt and pepper to the processor, then whizz until smooth. Taste and adjust the flavourings as desired. Set aside.

2. Bring a large saucepan of salted water to the boil and cook the pasta as per the packet instructions. Meanwhile, toast the pine nuts in a small heavy-based frying pan, stirring constantly, until golden brown. Remove to a heatproof bowl to cool.

3. Drain the pasta and toss with the pea pesto. Toss through the reserved peas, basil leaves and toasted pine nuts, season generously with black pepper and some more chilli flakes if desired.

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