Smoky Almond Pesto Spaghetti with Peas
Inspired by techniques from NYT Cooking.
Spaghetti and sweet peas coated in a bright basil and parsley pesto made with almonds and smoked paprika, sharpened with lemon.
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Method
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Equipment
- food processor
- large serving bowl
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 924 kcal |
| Protein | 25.8 g |
| Carbohydrate | 90.2 g |
| of which sugars | 6.5 g |
| of which free sugars | 0.2 g |
| Fat | 52.7 g |
| of which saturates | 5.6 g |
| Fibre | 9.6 g |
| Salt | 2.12 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Pasta
- 400 g dried spaghetti
Pasta water
- 24 g fine salt for 3 litres of pasta water (0.8%) about 4 tsp; most of it goes down the drain
Pasta
- 200 g frozen peas
Pesto
- 110 g roasted almonds
- 2 garlic cloves, peeled
- 40 g basil leaves, plus extra to serve
- 30 g flat-leaf parsley leaves
- 40 g Parmesan, finely grated
- 1 tsp smoked paprika
- 150 ml sunflower or rapeseed oil
- 2 tbsp lemon juice
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 1
Pesto. Pulse the almonds and garlic in the processor until finely chopped. Add the basil, parsley, Parmesan and smoked paprika, then pour in the oil with the motor running until thick and well blended. The paprika gives the smoky flavour of smoked almonds while letting you use plain ones. Scrape into the bowl and stir in the lemon juice, salt and pepper.
- 2
Cook. Boil the spaghetti in 3 litres salted water until al dente, adding the frozen peas for the last minute. Save a mug of the water and drain.
- 3
Toss. Add the pasta, peas and about 120 ml of the water to the pesto and toss until every strand is coated, loosening with more water if you like.
- 4
Serve. Divide between bowls with extra basil.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
