320g essential Waitrose frozen garden peas
250g essential Waitrose kale, any thick stems removed
large handful basil leaves
20g walnut halves, toasted and roughly chopped
2 garlic cloves, crushed
2 tbsp essential Waitrose grated parmigiano reggiano, plus extra to serve
3 tbsp essential Waitrose olive oil
300g wholewheat spaghetti
1 tbsp chilli flakes, plus extra to serve
1 small lemon, juice
1. Put the peas in a large heatproof bowl and cover with just-boiled water. Drain and rinse in cold water. Blanch the kale in boiling water for 1 minute. Drain and rinse in cold water then wring dry in a clean tea towel. Transfer to a food processor with the drained peas, basil and a good pinch of salt; whizz until roughly chopped. Add the walnuts, garlic, and parmesan, then whizz again. With the motor running, drizzle in the oil. Season.
2. Cook the spaghetti for 2 minutes less than the pack instructions. Reserve a large ladleful of the cooking water, then drain. Add a little of the reserved pasta water to the pesto and whizz until combined. Toss the pesto and chilli flakes through the pasta, adding lemon juice to taste and more of the reserved pasta water, if needed, to create a loose, silky texture. Serve with extra grated parmesan and chilli flakes, if liked.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
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