Spring Spaghetti with Pesto, Asparagus and Peas // Recipe


Pasta and pesto – whats not to love?! This dish is incredibly versatile – feel free to add some sliced grilled chicken or some shaved parmesan on top if that’s your thing. Substitute the asparagus/peas for green beans, runner beans, broad beans (beans on the whole are a pretty good choice), or stir through some spinach at the end just until wilted. And I’ve just stuck with the pesto (which is amazing as it is), but you could always add some extra garlic, mint and/or lemon juice to your liking. And it will honestly take 20 minutes from start to finish.


Serves 1

75-100 g brown rice spaghetti

1/3 cup peas

3 asparagus spears, sliced around 2cm long

2 tbsp pesto (the zest basil pesto in my latest haul post is delicious)

Drizzle of oil to finish (optional)


Bring a medium pot of water to the boil, then add the pasta stirring occasionally until done (around 10 minutes)

Meanwhile, steam the asparagus and peas (I placed them in a microwave container with a splash of water) for around 5 minutes

Drain the pasta, return to the pan, add the vegetables, pesto and toss together.   Serve with a drizzle of oil if you wish, I used the oil from a pot of sundried tomatoes and it was seriously good!


Comment any variations you come up with below and what you think of this recipe.

Hope you all have a wonderful bank holiday (or halfterm!)

Love Vic x

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