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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 Guidelines (per serving)

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)


    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.