Rip texture

Pea Pesto Pasta


  • 500g Spaghetti pasta
  • 1 1/2 cups, blanched frozen peas
  • 2 cups of roquette
  • juice and zest of 1 lemon
  • 3 tbsp. Red Island Extra Virgin Olive Oil
  • sea salt for seasoning and freshly cracked black pepper
  • small handful of mint leaves
  • 3 tbsp grated Parmesan plus extra for garnish


  1. Bring a large pot of salted water to the boil before beginning.
  2. Cook the pasta according to packet instructions.
  3. Meanwhile in a large mortar and pestle, pound the peas and roquette into a chunky paste. To the pea pesto add the Red Island Extra Virgin Olive Oil, grated Parmesan and season to taste with sea salt and freshly cracked black pepper.
  4. Transfer the cooked pasta to a large bowl along with 2-3 tbsp of pasta water. Add the pea pesto to the pasta and toss the ingredients thoroughly to combine.
  5. Adjust the seasoning with salt, freshly cracked black pepper and freshly squeezed lemon juice.
  6. Serve immediately with freshly torn mint leaves, shaved Parmesan and a drizzle of Red Island Extra Virgin Olive Oil.