Smoky Almond Pesto Spaghetti with Peas
By Joe
Source: NYT Cooking.
Spaghetti and sweet peas coated in a bright basil and parsley pesto made with almonds and smoked paprika, sharpened with lemon.
Always check the labels of the products you use.
Method
- 1
Pesto. Pulse the almonds and garlic in the processor until finely chopped. Add the basil, parsley, Parmesan and smoked paprika, then pour in the oil with the motor running until thick and well blended. The paprika gives the smoky flavour of smoked almonds while letting you use plain ones. Scrape into the bowl and stir in the lemon juice, salt and pepper.
- 2
Cook. Boil the spaghetti in 3 litres salted water until al dente, adding the frozen peas for the last minute. Save a mug of the water and drain.
- 3
Toss. Add the pasta, peas and about 120 ml of the water to the pesto and toss until every strand is coated, loosening with more water if you like.
- 4
Serve. Divide between bowls with extra basil.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
EU nutrition claims
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 199 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- large serving bowl
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 924 kcal |
| Protein | 25.8 g |
| Carbohydrate | 90.2 g |
| of which sugars | 6.4 g |
| of which free sugars | 0.2 g |
| Fat | 52.6 g |
| of which saturates | 5.4 g |
| Fibre | 9.6 g |
| Salt | 0.78 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
