Green Spaghetti Recipe

Celebrate the flavours of spring with this green, vegetarian pasta dish.



Prep Time

10 minutes

Cooking Time

15 minutes



Recipe Ingredients

  • 300g SPAR spaghetti
  • ½ packet (115g) SPAR Freshline thin-stem broccoli
  • ½ punnet (63g) SPAR Freshline sugar snap peas
  • ½ punnet (about 5) SPAR Freshline baby marrows, shaved into ribbons with a peeler

For the pesto

  • 2 cups SPAR Freshline baby spinach
  • 1 clove SPAR Freshline garlic
  • ¼ cup (60ml) almonds (toasted)
  • 3 Tbsp (45ml) SPAR Marksbury Select Parmigiano Reggiano cheese, grated
  • ½ cup (125ml) SPAR extra virgin olive oil 
  • Juice of ½ a SPAR Freshline lemon
  • Salt and milled pepper
  • Extra parmesan shavings and SPAR Freshline basil for serving

Recipe Method

  1. Cook the pasta according to package directions, reserve ½ cup cooking water.
  2. Blanch the broccoli and sugar snaps in salted boiling water for 3 minutes, or until tender but crunchy.
  3. For the pesto blend all the ingredients together well–add more lemon juice, salt and pepper to taste.
  4. To serve, toss the pasta, broccoli, sugar snaps and baby marrow ribbons along with the pesto and finish it off with parmesan cheese and fresh basil.

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