Spaghetti with pesto and peas

Ingredients (meal for 2)

  • 250 g spaghetti
  • 2 crushed cloves of garlic
  • 4 cups of fresh basil leaves
  • 4 tablespoons of pine kernels
  • pinch of salt
  • 1/4 cup of flax seed oil
  • 1/4 cup of extra virgin olive oil
  • 2 cups of peas (frozen if necessary).


Prepare the pasta according to the instructions on the packaging.

Meanwhile prepare the pesto: put the garlic, basil leaves, pine kernels, salt, flax seed oil and olive oil in a food processor and mix into a thick paste.

Prepare the peas according to the instructions on the packaging.

Keep 1/2 cup of the pasta water before draining the spaghetti. Mix the pasta water with 1/4 cup of pesto and mix thoroughly.

Put the pasta in a large bowl. Add the peas and pour over the pesto. Mix well and serve immediately.

TIP: Pour a thin layer of olive oil over the pesto mixture and it will keep in the refrigerator for several weeks.