A bright, creamy, and nourishing pasta dish that relies on the blender for a 10-minute sauce. The combination of tahini and peas creates a velvety texture that’s packed with nutrients.
Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
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300g Trumpet pasta (Campanelle)
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200g Frozen peas
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2 large handfuls Fresh baby spinach
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3 tbsp Tahini
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3 tbsp Extra virgin olive oil
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1 Garlic clove
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1 Lemon, juice only
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Small handful Fresh herbs (mint, parsley, or basil work best)
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To serve: Sunflower seeds, toasted pine nuts, and grated Parmigiano Reggiano
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Sea salt and black pepper
Method
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Boil the Pasta: Bring a large pot of heavily salted water to a boil. Add the trumpet pasta and cook according to the package instructions (usually around 7–9 minutes).
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Prep the Peas: While the pasta cooks, place the frozen peas in a heat-proof bowl. Cover them with boiling water from the kettle and let them sit for 4 minutes to brighten and soften.
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Blitz the Sauce: Drain the peas and add them to a blender. Add the spinach, herbs, tahini, lemon juice, olive oil, and garlic. Add a good splash of water (about 50ml) and a pinch of salt. Blend until completely smooth. If it's too thick, add a little more water until it reaches a "coating" consistency.
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Combine: Drain the pasta, reserving a little pasta water just in case. Return the trumpets to the pot and pour over the green tahini sauce. Toss well to combine, adding a splash of pasta water if you want it even silkier.
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Serve: Plate the pasta and top with a crunch of sunflower seeds and pine nuts. Finish with a generous grating of parmesan and a crack of black pepper.
