Peasta

Peasta

Peasta is one of those recipes we keep coming back to because it tastes like someone spent hours on it, but honestly it comes together so fast. It's creamy, vibrant and packed with peas and spinach, with that hit of lemon and wholegrain mustard that just makes everything sing. The sauce has this brilliant bright green colour that looks incredible in the bowl and the flavour is fresh, herby and deeply satisfying. If you're staring into the fridge on a weeknight wondering what to make, this is the one.

Cook: 10 min
Serves 4

Before You Start

  • Food processor
  • Frying pan

Ingredients

  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp wholegrain mustard
  • 1 white onion
  • 3 garlic cloves
  • 240g spinach
  • 60g fresh basil
  • 180g peas
  • Juice of 1 lemon juice of
  • 120g peas
  • 40g sun-dried tomatoes
  • spaghetti - enough for 4 people
  • squeeze of lemon juice
  • basil leaves

Method

1

Make the sauce

  • Warm some olive oil in a frying pan
  • Fry your onion until it’s soft
  • Add the garlic and fry it until the aroma has been released
  • Season the onion and garlic
  • Pour in the spinach and stir it until it’s well wilted
  • Add the basil, lemon juice and wholegrain mustard & stir everything together.
  • Pour in the first batch of peas and stir them until they’re soft.
  • Blend everything together in a food processor until you have a thick sauce.
2

Combine and serve

  • Pour the sauce over freshly cooked pasta
  • Pour in the remaining peas and the sun dried tomatoes
  • Stir everything together and serve
  • Dress with basil and lemon juice

Tips & Variations

  • Double up on peas: We add peas in two batches, one blended into the sauce and one stirred in whole at the end. Don't skip that second batch, it gives you lovely little bursts of sweetness all the way through.
  • Lemon is your best friend here: Don't be shy with it. We always taste the sauce before serving and add a little extra squeeze if it needs brightening up. It makes a real difference.
  • Save your pasta water: Before you drain the pasta, scoop out a mug of the starchy cooking water. Stir a splash into the sauce when you combine everything and it helps it cling to every strand beautifully.

Why This Works

The trick here is blending the peas into the sauce rather than just throwing them in whole. You get this gorgeous creamy texture without any dairy at all, and the basil and lemon lift the whole thing so it never feels heavy. Cooking the onion and garlic low and slow before you add anything else is what gives the sauce that really rounded, savoury base that makes it taste like it's been simmering all afternoon.