Spring brings an abundance of fresh green produce, and this vibrant spaghetti showcases some of the season’s best flavors. Lemony rocket and walnut pesto pairs perfectly with tender asparagus, sweet peas and creamy goat’s cheese to create a simple, bright pasta that’s ideal for both quick weeknight meals and relaxed weekend dinners.
This dish is fast to prepare—essentially the same amount of time it takes to cook the spaghetti. The pesto comes together in a food processor in minutes, and to save on washing up you can cook the asparagus and peas in the same pot as the pasta. I love finishing the dish with crumbled goat’s cheese for a tangy, creamy contrast, though feta or torn mozzarella work well too.
Spaghetti With Lemony Rocket & Walnut Pesto, Asparagus, Peas & Goat’s Cheese
Servings
4 people
Author
Domestic Gothess
Ingredients
- 350 g (12oz) spaghetti (I used wholewheat)
- 60 g (2oz) fresh basil
- 60 g (2oz) fresh rocket
- 60 g (2oz) walnuts
- 1 garlic clove crushed
- finely grated zest of 1 lemon and juice of ½
- 80 ml (⅓ cup) extra virgin olive oil
- 50 g (1.75oz) parmesan cheese grated
- salt and pepper
- 300 g (10.5oz) asparagus spears
- 200 g (7oz) peas fresh or frozen
- 100 g (3.5oz) goats cheese
Instructions
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Bring a large pan of salted water to the boil.
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Meanwhile, place the basil, rocket, walnuts, garlic and lemon zest in a food processor and blitz until everything is finely chopped.
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Add the lemon juice, olive oil, parmesan and some salt and pepper and blend again until smooth. Taste and adjust seasoning as needed.
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Trim the woody ends from the asparagus, then slice the stems thinly at an angle while keeping the tips intact.
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Cook the spaghetti according to the packet instructions. Add the asparagus and peas to the pot for the final two minutes of cooking (or cook them separately if you prefer).
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Drain the pasta and vegetables well, then toss them with the pesto. Serve immediately with a scattering of goat’s cheese on top.
