Lemon & greens pesto pasta

Prep, cook and serve this quick and easy lemon and green veg pasta in just 15 minutes. It’s perfect for busy days, and will be loved by the whole family

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 647
  • fat 35g
  • saturates 8g
  • carbs 60g
  • sugars 0g
  • fibre 8g
  • protein 20g
  • salt 0.3g


  • 350g pasta (we used linguine)
  • ½ small head of broccoli, cut into florets
  • large handful of basil
  • 1 large handful of spinach wilted in boiling water, cooled and excess water squeezed out
  • 4 tbsp pine nuts
  • 1 garlic clove, grated
  • ½ lemon, zested and juiced
  • 6 tbsp extra virgin olive oil
  • large handful of frozen peas, set aside in boiled water until heated through
  • 3 tbsp grated parmesan or vegetarian hard cheese
  • 3 tbsp soft cheese


  1. Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.

  2. Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.

  3. Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.

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