Pea and mint pesto pasta

Light and minty, with cheese and citrus.

Main courses
Pea and mint pesto pasta
  • Preparation time 10 minutes (prep. time)
  • Cooking time 15 minutes (cooking time)
  • Serves 6


  • 500g/18oz frozen peas
  • 150ml/5fl.oz double cream
  • 20ml/1tbsp white wine vinegar
  • 20g/1oz fresh mint
  • 1 garlic clove
  • 10ml/2tsp lemon juice
  • 15ml/1tbsp coldpressed rapeseed oil
  • 50g/2oz Parmesan
  • 5g salt    
  • 2g pepper
  • 500g/18oz pasta
  • 120g/4oz Cheddar cheese


  1. Place the peas in a large mixing bowl and cover with boiling water, leave to stand until softened and then drain well.  
  2. In a blender, blitz the peas, double cream, white wine vinegar, mint, garlic, lemon juice and oil.  Pulse the mixture a few times until the peas are broken down but still have a little texture.
  3. Add the Parmesan and blitz again. Season with salt and pepper, then decant until needed.
  4. Cook the pasta according to the pack instructions, drain and then stir in the pea pesto mixture.
  5. Serve in a bowl and add a little grated Cheddar cheese on top.

This recipe is from our 2016 summer menu and has been developed in collaboration with our new Food Ambassador, Claire Thomson.

Our food ambassador Claire Thomson with our Development Chef Clive Goudercourt

Our new food ambassador champions good family food 

Our new food ambassador, chef and writer Claire Thomson is helping us ensure that our menus offer seasonal, imaginative and tasty food.