Simple to make, and a great option for busy midweek evenings. Peas will add a fresh sweetness to your pesto, plus an added boost of goodness from the additional PhyotoGreens – this one’s a no-brainer!

serves 4


2 garlic cloves
⅓ cup pinenuts
6 cups basil leaves
⅓ cup grated parmesan
½ cup olive oil
4 scoops Axis PhytoGreens
2 cups peas
400g spaghetti
Sea salt & cracked black pepper
To garnish
Basil leaves
Lemon zest
Grated parmesan


  • Bring a large pot of salted water to a boil.
  • Meanwhile, place garlic, pinenuts and a pinch of salt into the bowl of a food processor and blitz to form a paste.
  • Add basil leaves and blitz until finely chopped.
  • Add parmesan and Axis PhytoGreens and pulse to combine.
  • Slowly drizzle in the olive oil with the motor running until combined.
  • Cook the spaghetti in the boiling water following packet directions, adding the peas for the final 2 minutes of cooking time and retain a ¼ cup of the cooking water.
  • Return the cooked spaghetti and peas into the pasta cooking pot (not over heat), pour over the pesto and gently stir through.
  • Add some of the pasta cooking water to loosen the sauce if required.
  • Season to taste with salt & pepper.
  • Serve pasta garnished with basil leaves, lemon zest and extra grated parmesan.