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Eat well

Green pesto pasta

Spice up your pasta with our creamy pesto pasta recipe, a healthy blend of fresh herbs, lemon juice, walnuts, and cheese.

Pho recipe

Meal type: Main meal

Serves: 2

Preparation time: 10 minutes

Cooking time: 12 minutes

  1. Cook the spaghetti in boiling water for 11 minutes or according to the packet instructions until tender.
  2. Meanwhile boil the peas for 2-3 minutes and drain well. Place half the peas in a food processor with the spinach, nuts, Parmesan, fromage frais, lemon juice and most of the basil. Blitz until almost smooth.
  3. Drain the spaghetti and toss with the sauce and the remaining peas. Serve topped with a few basil leaves.

Cook’s tip

  • This sauce will keep in the fridge for 2-3 days and will be just as delicious stirred through cooked and cooled brown rice or eaten as a dip. 

How we made it healthier

This sauce is made without adding oil and uses fat-free fromage frais, so it has less fat than shop-bought pesto, while packing plenty of flavour.

Nutritional Information

Each Portion Contains:

Energy 2367kJ 563kcal 28%
Carbs 70g -
Fibre 14.7g 49%
Fat 15.8g Medium 23%
Saturates 3.9g Low 20%
Sugar 6.7g Low 7%
Salt 0.31g Low 5%

% = an adult's reference intake

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Ingredients

200g (7oz) wholewheat spaghetti

150g (5oz) frozen peas

75g (3oz) spinach

25g (1oz) walnuts

25g (1oz) grated Parmesan

75g (3oz) fat-free fromage frais

2 tsp lemon juice

Small bunch fresh basil

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