Adding veggies to this quick and easy family favourite gives extra colour, nutrients and helps to add bulk to the dish. Our Traditional Genovese Pesto does most of the work when it comes to flavour in this recipe, as it is packed full of Italian basil, traditional Parmigiano Reggiano and pine nuts which combine to give a fresh and aromatic yet rich taste.
1 Sweet Potato
300g Sugar Snap Peas
250g Frozen Peas
1/2 Jar Traditional Genovese Pesto
100g Full Fat Cream Cheese
Salt and Pepper
Parmesan to serve (optional)
Peel and dice the potato into 1cm cubes. Place in a pan of salted water and bring to the boil then simmer for 5 minutes until tender. Remove from the pan with a sieve or slotted spoon and set aside. Bring the water back up to a boil.
Fill a bowl with very cold or iced water. Blanch the sugar snaps for 2 to 3 minutes and then plunge into the cold water to shock them and set their colour. Remove and set aside.
Defrost the peas in warm water, drain and set aside. Bring a heavy based pan of water to the boil, season with salt and add 2 tbsp of olive oil. Snap the spaghetti in half as you add it to the pan and cook as per instructions.
Meanwhile in a large frying pan add 2 tbsp of olive oil and lightly fry the potato cubes, when the spaghetti is ready drain it remembering to reserve 200ml of the pasta water for the sauce. Put the Spaghetti in the frying pan with the potatoes and add the sugar snaps, peas, pesto, cream cheese and pasta water and mix well.
Season with salt and pepper and serve with Parmesan if desired.