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Pea Pesto

This 5-minute recipe is a great summer send off sure to get the whole family smiling! Simply blitz peas, parsley, parmesan and spinach for a pesto-licious pasta dish. Our new answer to those dinner dilemmas- it’s a healthy, super speedy meal to kick off the school year.

Pea Pesto sunny and luna tagliatelle

Inspired by a certified nutritionist @nourishandtempt - this recipe is super healthy, well balanced and nutrient packed!


Serves 4

2 Packs of Sunny & Luna lentil tagliatelle

1 cup frozen peas

1 cup finely chopped parsley

1/2 cup pine nuts

1 lemon (zest and juice)

2 gloves of garlic

1/4 cup extra virgin olive oil

salt and pepper to taste

To garnish

as much parmesan as your heart desires (or use your fave vegan alternative)

lemon zest

extra pine nuts

a glug of olive oil


  1. In a blender or food processor blitz up the peas, spinach, parsley, pine nuts, garlic, lemon juice, zest and olive oil. If you fancy a smoother consistently continue to blend and had another glug of olive oil. Season with slat and pepper to taste.

  2. Boil your fresh Sunny & Luna lentil tagliatelle for 5 minutes - (make sure to save 1/2 a cup of pasta water!)

  3. Stir in the pesto with the pasta water and plate up. Top with the garnish of choice and enjoy!


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