Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.


    recipe image CREAMY PEA PASTA


    • 100 ml Elmlea single cream
    • 100 grams spinach
    • 200 grams frozen peas
    • handful of pine nut
    • large handful of fresh basil
    • 50 grams grated Parmesan
    • 1 clove of garlic
    • juice of half a lemon
    • 450 grams tagliatelle
    • 2 tbsp olive oil

    Nutritional facts

    Energy (kcal)2638 kcal
    Energy (kJ)11030 kJ
    Protein (g)93.2 g
    Carbohydrate incl. fibre (g)383.0 g
    Carbohydrate excl. fibre (g)358.5 g
    Sugar (g)32.8 g
    Fibre (g)24.5 g
    Fat (g)88.1 g
    Saturated fat (g)27.7 g
    Unsaturated fat (g)45.2 g
    Monounsaturated fat (g)30.0 g
    Polyunsaturated fat (g)15.2 g
    Trans fat (g)0.0 g
    Cholesterol (mg)89 mg
    Sodium (mg)1106 mg
    Salt (g)2.75 g
    Vitamin A (IU)11615 IU
    Vitamin C (mg)82.1 mg
    Calcium (mg)741 mg
    Iron (mg)7.95 mg
    Potassium (mg)1046 mg


    1. Bring a large pot of water with a large pinch of salt to boil.
    2. Pour in peas and boil for 1 minute, then scoop out and run under cold water.
    3. Now, add pasta to the same boiling water and cook for 7-9 minutes.
    4. Meanwhile, in a food processor, add garlic, spinach, lemon juice, basil, half of the cooled peas, pine nuts, parmesan and Elmlea Single, and blitz until smooth and bright green.
    5. Drain pasta, reserving about 2 tbsp of water, then add the creamy green pesto and the rest of the peas.
    6. Stir until everything is covered.
    7. Serve with extra basil and Parmesan.