Green pasta recipe

Pasta Recipes Feb 15, 2022

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 524 calories/serving


  • 350g broccoli, cut into small florets
  • 200g frozen peas
  • 4 garlic cloves, finely sliced
  • 3 tbsp olive oil
  • 15g fresh basil
  • 60g cashew nuts
  • 1 lemon, zested and juiced
  • 300g wholewheat spaghetti
  • 80g sliced curly kale


  1. Bring a large pot of water to a boil and cook half of the broccoli for 4 minutes, followed by 1 minute of peas. Drain and set aside the cooking liquid. Drain and rehydrate under a cold tap.
  2. Combine the cooked veggies, half the garlic, 2 tablespoons oil, basil stalks and leaves, cashews, lemon zest, and juice, and 1 tablespoon water in a small food processor. Blitz to make a sauce, pausing to scrape down the sides now and then. Season to taste.
  3. In a frying pan, heat 1 tablespoon of oil over medium-low heat. Add the remaining garlic and cook, shaking the pan occasionally, for about 2 minutes, or until the garlic begins to crackle and turns pale golden. Drain on kitchen paper; as the garlic cools, it will turn crisp.
  4. Return the cooking water to a boil, adding more if necessary, and then adding the pasta. Simmer for 7 minutes, then add the kale, remaining broccoli, and peas and continue to cook for another 3-4 minutes, or until the pasta is al dente and the vegetables are soft. Drain and set aside 150ml of the cooking water. Return to the pot and add the sauce and reserved cooking water, tossing well to coat. To serve, divide the mixture among 4 dishes or plates and top with the crisp garlic and reserved basil leaves.

Tip: Any leftover pesto can be frozen and used at a later time.


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