• Kim Bresseleers

Pasta with pesto of peas

Updated: Aug 13, 2020

Simple spring pasta with pesto of peas and served with fresh cherry tomatoes and sunflower seeds!


Servings: 4 people


500 grams of pasta of your choice

2 onions, roughly chopped

4 cloves of garlic, minced

500 grams of frozen peas

400 ml of boiling water

handful of fresh basil

handful of cherry tomatoes

olive oil (or any other vegetable oil)




  1. Start by cooking the pasta according to the instructions on the package.

  2. In the meantime, add the oil, onions and garlic to a pan and fry until soft. Then add the peas and the boiling water, bring to boil and let it simmer for 2 minutes. Remove from the heat and stir in the fresh basil leaves.

  3. Blend the mixture whilst in the pan using a hand blender or transfer to a food processor. Mix until smooth. Then add salt and pepper and mix in well.

  4. Drain the cooked pasta and transfer in the pan with the pesto of peas. Toss together well and then serve with cherry tomatoes and any other toppings as you like.


  • Ideas for toppings: cherry tomatoes, fresh basil, sunflower seeds or pine nuts, shredded (vegan) cheese, ...

  • Can be stored in an air-tight container in the fridge for 2 days.

  • Download the recipe.

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