Recipe-The Four P's (Pea and Pistachio Pesto Pasta!)

Want a super quick yummy dinner that uses what you have in the cupboard?

This pea and pistachio pesto pasta is a winner and has become one of our family favourites. The pasta sauce cooks in about the same time it takes to cook some dried pasta in boiling water- can I say anymore?! 

These amounts serve 4 but are easy to scale up or down.


  • 200 g frozen peas
  • 1/2 of a clove of garlic
  • 3 sprigs of fresh basil or mint
  • 60 g pistachio nuts
  • 60 g Parmesan cheese, plus extra for grating ( you can use any hard cheese)
  • extra virgin olive oil
  • 300g dried pasta (75g per person)

You can add any other veg or meat literally anything goes in this recipie!


  1. Place the pasta in boiling water and follow cooking instruction on pack.
  2. Sit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.
  3. Peel the garlic and place in a pestle and mortar with a pinch of sea salt (remember our pistachios are salted so you may not want to add extra salt). Tear in the herb leaves and add the pistachio nuts.
  4. Drain the peas and add them to the pesto mix, then roughly blend it all up to whatever texture you like.
  5. Finely grate in the Parmesan and add about 2 tablespoons of extra virgin olive oil – enough to give you a spoonable consistency – then mix and season to perfection with salt and freshly ground black pepper.
  6. Drain the pasta, reserving a mugful of starchy cooking water. Toss with the pesto, loosening with some splashes of cooking water.
  7. Transfer to plates, adding extra grating of Parmesan. 

Voilà! Dinner is served!!

Thanks to Jamie Oliver for giving us the inspiration behind this recipe.