This green pea and miso pesto pasta is quick, comforting, and full of savoury flavour, with a creamy, slightly salty pesto that comes together in minutes. It’s a great low-effort pasta for busy evenings, using mostly pantry ingredients.
Ingredients (2 servings)
-
- 200 g pasta
- 250 g canned green peas, drained
- 30 g almonds
- 50 g Parmesan
- 30 g capers
- 1 tbsp (15 g) miso paste
- 1 clove garlic
Method
- Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Reserve a mug of the pasta cooking water before draining.
- Make the pesto while the pasta cooks. Add the green peas, almonds, Parmesan, capers, miso paste, and garlic to a blender or food processor.
- Blend, adding a little pasta cooking water at a time, until you have a smooth, spoonable pesto. Taste and adjust with more pasta water if needed.
- Combine the drained pasta with the pesto, loosening with extra pasta water if necessary, so everything is well coated.
Serve immediately, finishing with extra Parmesan and chopped almonds if you like.
Tips & Variations
- Add a squeeze of lemon juice or a little lemon zest to brighten the flavours.
- Swap the almonds for walnuts or other nuts.
