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 garlic clove, crushed
2 tbsp pine nuts plus extra toasted pine nuts, to garnish
- Cook Red Lentil Spaghetti according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
- 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.
- 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.
- 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.