Pea and pesto spaghetti recipe
 A quick and easy midweek pasta dinner. Adding peas to the pesto gives a lovely natural fresh flavour. Use fresh garden peas, if you grow them, instead of petits pois. We have used cashew nuts instead of pine nuts, which is much cheaper and gives a lovely creaminess to the sauce. For this recipe you will need a small food processor. 250g/9oz frozen petits pois, or fresh garden peas115g/4oz unsalted cashew nuts55g/2oz Parmesan, grated, plus extra to serve (optional)2 large garlic cloves, halvedlarge bunch basil, roughly chopped 100ml/3½fl oz olive oil350g/12oz spaghettisalt and freshly ground black pepper 250g/9oz frozen petits pois, or fresh garden peas 115g/4oz unsalted cashew nuts 55g/2oz Parmesan, grated, plus extra to serve (optional) 2 large garlic cloves, halved large bunch basil, roughly chopped 100ml/3½fl oz olive oil 350g/12oz spaghetti salt and freshly ground black pepper Method Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again.Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, until you have a paste consistency. Season with salt to taste.Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml/5fl oz of the pasta water before draining.Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well coated.Season generously with black pepper and serve with extra Parmesan, if using. Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again. Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again. Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, until you have a paste consistency. Season with salt to taste. Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, until you have a paste consistency. Season with salt to taste. Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml/5fl oz of the pasta water before draining. Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml/5fl oz of the pasta water before draining. Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well coated. Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well coated. Season generously with black pepper and serve with extra Parmesan, if using. Season generously with black pepper and serve with extra Parmesan, if using. Recipe tips The pea pesto can be made up to 6 hours ahead. In November 2023, this recipe was costed at an average of £4.58 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.