1 package Profusion Organic Red Lentil Spaghetti 

Drizzle of olive oil

135g frozen peas (no need to measure, about a small mug full)

Handful baby spinach

1 bunch fresh basil

1 bunch fresh mint

1 lemon

1 garlic clove, crushed

2 tbsp pine nuts plus extra toasted pine nuts, to garnish

  1. Cook Red Lentil Spaghetti according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  2. Bring a pot of water to the boil and add in the peas. Once cooked (about 4 minutes), drain and tip into a blender or food processor.
  3. Add the spinach, basil, mint, juice of the lemon, garlic and pine nuts to the blender, then blitz until smooth. Add some water, a little at a time, until it reaches a sauce like consistency. Taste and season with salt and black pepper as required.
  4. Add the spaghetti to the saucepan, pour in the sauce, return the pan to a gentle heat and mix well to combine as the sauce warms through. Serve immediately scattered with the toasted pine nuts.

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