Mains, Weekday Dinners

Cavatelli with pesto, petite pois and greek basil

If you went to uni, then you’ve probably got a very close relationship with pesto pasta. It was everything you could want from a dish: carbs and culture.

Because let’s face it, if you put pesto in a dish, you immediately look fancy.

This dish is one that I regularly make on weekdays. It takes about 15 minutes to make in total, even less if you use fresh pasta, and it’s really easy to scale up for a family.

If you want to spruce it up a bit you can add some diced chorizo, salmon, or goat’s cheese!

Cavatelli with pesto, petite pois and greek basil

Serves 2


  • approx. 200g cavatelli pasta (or other pasta shapes)
  • 2-3 tbsp green pesto
  • around 3 tbsp olive oil
  • 100g frozen petite pois
  • 1/2 lemon zest and juice
  • greek basil leaves, for garnish
  • salt and pepper


  1. Bring a large pot of water to a boil, salt it, then add the pasta and cook until al dente (cooking times will vary depending on the pasta shape, so go with what the packet instructions say).
  2. Once cooked, use a slotted spoon to remove the pasta from the water and place into a medium-sized saucepan on a medium heat. Put the pasta water to one side. Now add the green pesto to the pasta, along with a drizzle of olive oil, stir well.
  3. Add a few tablespoons of the pasta water to the pan to loosen the sauce, then add a touch more olive oil. Stir again. Now add the petite pois and turn the heat down to low.
  4. Keep on the heat for around 3 minutes, then add a few more tablespoons of pasta water and stir until you have a smooth pesto sauce. Add the lemon zest and juice. Season, then add the greek basil leaves. Serve straight away.

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