Spring Spaghetti with Spinach Pea Pesto

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Spring Spaghetti with Spinach Pea Pesto

Recipe type: Yield: 4 Prep time: Cook time: Total time:

This spring spaghetti with spinach pea pesto screams spring with its vibrant green color and the spinach pea pesto is a wonderful alternative to your regular pesto! Plus, it’s gluten free too!


1 8oz packet of any gluten free pasta – I used Ancient harvest Quinoa Pasta
water, to cook the pasta
1 tsp salt
1/2 cup grated parmesan

For the Spinach Pea Pesto
2 cups chopped spinach
1 1/2 cup frozen green peas, thawed
2 tbsp pine nuts
1/4 cup walnuts
1/4 cup olive oil
3 cloves garlic
salt and pepper, to taste


  1. Cook the spinach and the green peas in boiling water for 3-4 mins, drain and keep aside. Keep aside about 1/2 cup of the cooked spinach – green peas. Puree the rest of the spinach-green peas with all the other ingredients for the pesto, except the olive oil. Once they have come together a little, add the olive oil with the food processor running.
  2. Meanwhile, cook the pasta in salted water, drain and keep aside.
  3. Add the pesto to the hot drained pasta, mix well and serve with parmesan sprinkled on top.

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