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Spaghetti with spring greens pesto

Spaghetti with spring greens pesto


This vegan treat is packed with tasty veg and herbs. The greens are blitzed, which is a great way to sneak extra onto kids’ plates without them noticing!

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    1611kj 383kcal
  • Fat
    Med 19%
  • Saturates
    Low 7%
  • Sugar
    Low 4%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 53g

Bring Co-op to your front door

Big Bag Option


  • ½ x 200g pack Co-op British sliced spring greens, woody stems removed
  • 2 x 25g packs basil, chopped, reserving a few leaves to garnish
  • ½ x 25g pack flat leaf parsley, chopped
  • 20g Co-op pine nuts
  • 20g Co-op whole almonds, chopped
  • 1 garlic clove, crushed
  • Zest and juice of 1 small lemon
  • 2 tbsp Co-op extra virgin olive oil
  • 300g Co-op spaghetti


  1. Put the spring greens, chopped basil and parsley in a sieve over the sink and pour over a kettle of boiling water
  2. Leave to cool, then squeeze out any excess liquid
  3. Meanwhile, toast all the nuts in a frying pan over a medium heat for 2-3 mins, until lightly golden
  4. Put in a food processor, reserving a handful to garnish, along with the greens, herbs, garlic, lemon zest and juice, and olive oil
  5. Add 2 tbsp water, then blitz into a pesto-like consistency. Season, and add a bit more water to loosen, if needed
  6. Cook the pasta according to the pack instructions. Drain, reserving a little
  7. cooking water, then return to the pan with a splash of the water and mix in the pesto
  8. Divide the pasta between four bowls and serve topped with the remaining basil and nuts

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