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Spaghetti with lemon rocket and walnut pesto, asparagus, peas and goats cheese - quick, easy and perfect for Spring!

Spaghetti With Lemony Rocket & Walnut Pesto, Asparagus, Peas & Goat's Cheese

Servings 4 people
Author Domestic Gothess


  • 350 g (12oz) spaghetti (I used wholewheat)
  • 60 g (2oz) fresh basil
  • 60 g (2oz) fresh rocket
  • 60 g (2oz) walnuts
  • 1 garlic clove crushed
  • finely grated zest of 1 lemon and juice of ½
  • 80 ml (⅓ cup) extra virgin olive oil
  • 50 g (1.75oz) parmesan cheese grated
  • salt and pepper
  • 300 g (10.5oz) asparagus spears
  • 200 g (7oz) peas fresh or frozen
  • 100 g (3.5oz) goats cheese


  • Bring a large pan of salted water to the boil.
  • Meanwhile, place the basil, rocket, walnuts, garlic and lemon zest in a food processor and blitz until everything is finely chopped.
  • Add the lemon juice, olive oil, parmesan and some salt and pepper and blend again until smooth. Taste and add more salt and pepper as required.
  • Chop the woody ends off of the asparagus then cut into thin slices at an angle, leaving the heads intact.
  • Cook the spaghetti according to the instructions on the packet and add the asparagus and peas for the final two minutes of cooking (you can cook them in a separate pan if you prefer).
  • Drain well then toss together the pasta and vegetables and pesto. Serve with a scattering of goat's cheese on top.