Whole Wheat Pesto Spaghetti with Peas

Ingredients

• 200 g whole wheat spaghetti
• 50 g fresh basil leaves, packed
• 1 small garlic clove
• 30 g sunflower seeds (or pumpkin seeds)
• 50 g grated Parmesan or Pecorino
• 60 ml extra-virgin olive oil
• 100 g frozen peas
• Sea salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook 4 minutes.
2. Add frozen peas to the boiling water and cook together until pasta is al dente (4–5 more minutes).
3. Meanwhile, toast sunflower seeds in a small pan over low heat until lightly golden (2–3 minutes); let cool.
4. In a food processor, pulse basil, garlic, cooled seeds, cheese, and a pinch of salt until coarsely chopped.
5. With motor running, drizzle in olive oil until pesto is smooth with some texture. Season with pepper.
6. Reserve 2 tbsp pasta water, then drain spaghetti and peas. Return to pot off heat.
7. Add pesto and reserved water; toss until evenly coated.

Notes

• Sunflower seeds offer a nut-free, budget-friendly pesto base.
• Cooking peas with pasta saves time and retains color and nutrients.
• Store leftover pesto 2–3 days in fridge, covered with a thin layer of olive oil.

Nutrition (per serving, makes 2)

• Energy: 560 kcal
• Carbohydrates: 65 g
• Protein: 18 g
• Fat: 24 g
• Fiber: 10 g