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Fresh Spinach Linguine

with Pesto di Spinaci & Pistachios

Cooking time

25 minutes


2 / 4


802 /serving

In a refreshing spin on pasta night, we’re guiding you through the effortless and rewarding process of making your own pesto from scratch. This pesto owes all its greatness to the combination of basil, spinach, lemon and Parmesan. And we are doing this delectable creation proud by tossing it with fresh spinach pasta, crunchy sugar snap peas and toasted pistachios. A wonder of textures and flavours, comforting and satisfying.

We will send you:

  • 85g Baby spinach
  • 1 Bunch of basil
  • 3 Garlic cloves
  • 1 Shallot
  • 1 Lemon
  • 170g Sugar snap peas
  • 16g Pistachios
  • 225g Fresh spinach pasta
  • 33g Parmigiano Reggiano
  • You will need:

    Olive oil
    2(4) tbsp Butter
    Medium pot
    Large pan
    Salt & Pepper
    Total Fat
    26 g
    Saturated Fat
    11 g
    532 mg
    Total Carbs
    129 g
    7 g
    32 g
    10 g
    a picture
    Mise en place
    Bring a medium pot of salted water to a boil. Snap off the stem ends of the peas; pull off and discard the tough string that runs the length of each pod. Peel and thinly slice the shallot and garlic. Zest and juice the lemon.
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    Make the pesto
    Very finely chop the basil and spinach leaves. In a medium bowl, combine the chopped leaves, lemon zest and ¾ of the Parmesan. Add the lemon juice and enough olive oil to create a rough paste; season with S&P to taste.
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    Toast the pistachios
    Heat a large, dry pan on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 minutes, or until browned and fragrant. Transfer to a cutting board and wipe out the pan. Once cool enough to handle, roughly chop the pistachios.
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    Cook the pasta
    Add the pasta to the pot of the boiling water, stirring gently to separate the noodles. Cook, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the cooked pasta (reserve double the water for 4 portions).
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    Sauté the peas
    In the pan used to toast the nuts, melt 2 tbsp of butter on medium-high (double the butter for 4 portions). Once melted, add the garlic and shallot and turn the heat down to medium; season with S&P. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the butter is lightly browned. Add the sugar snap peas and cook, stirring occasionally, 1 to 2 minutes, or until the peas are crisp tender. Remove from the heat.
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    Finish & serve
    Off the heat, add the cooked pasta, pesto and ½ the reserved pasta water to the pan of peas. Stir to combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with S&P to taste. Divide the finished pasta between your dishes. Garnish with the pistachios and remaining Parmesan. Bon appétit!