News and Events: Pea Pasta with Pistachio Pesto Recipe

Paired with Durbanville Hills Rosé

Serves 4-6

Prep time: 30 minutes

Cooking time: 10 minutes




For the pea sauce

  • 2 cups (500 ml) peas, cooked
  • 40 g baby spinach
  • 30 g basil
  • 10 g mint
  • 1 clove garlic
  • ½ c (70 g) pistachio nuts, toasted
  • ½ c (50 g) parmesan cheese, grated
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) grated lemon zest
  • ¾ c (180 ml) olive oil
  • Salt and black pepper, to taste

For the pasta

  • 500 g spaghetti pasta
  • 1 cup (250 ml) cooked peas
  • 120 g sugarsnap peas, blanched
  • 30 g pistachio nuts, toasted
  • Grated lemon zest, to serve
  • Grated parmesan, to serve
  • Handful of basil, to serve



  1. For the pea sauce, place the cooked peas, spinach, basil, mint, garlic, pistachio nuts, parmesan salt, lemon juice and rind in a food processor and slowly add the olive oil in a thin stream, while the motor is running, and blend until smooth. Season to taste.
  2. Bring a fresh pot of salted water to the boil. Cook the pasta according to the packet instructions or until just al dente.
  3. Reserve 1-2 cups of the pasta’s cooking liquid. Drain the remaining liquid and place the pasta, half of the reserved pasta liquid, pesto, peas, and sugarsnap peas back in a pot and toss over medium heat for 1-2 minutes or until heated through. If the sauce is too thick, add more pasta liquid.
  4. Divide the pasta between the serving bowls and top with the pistachio nuts, grated zest, parmesan, and fresh basil.

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