Pea, courgette and mint spaghetti | The Gift Of Oil
Pea, courgette and mint spaghetti featured image

Pea, courgette and mint spaghetti

Dinner, Main course

Ready In 20 mins

Serves 4

Pea, courgette and mint spaghetti featured image


  • 400g Spaghetti
  • 400g frozen peas
  • 40g parmesan cheese
  • 1 large courgette, sliced and cut into quarters.
  • 2 garlic cloves, roughly chopped
  • 3 tbsp Mint Olive Oil
  • 30g pack fresh mint
  • 2 tsp White Balsamic


  • Cook the spaghetti in a large pan of boiling water for 9 mins. Drain and return to the pan.
  • On a low heat fry the courgette in a little oil until nicely browned, then set aside
  • Cook the peas in a small pan of boiling water for 2 mins or until tender. Drain and set aside a quarter of the peas. Put the remaining peas in a food processor along with the chopped cheese, garlic, Mint Olive Oil and most of the mint. Blitz together, adding a little water if needed to create a sauce with a thick-ish like consistency.
  • Stir the pea sauce, reserved peas and the courgette through the pasta until fully coated.
  • Divide between serving dishes and top with mint leaves and a few extra shavings of cheese.
  • Finish with a drizzle of mint oil and a splash of White Balsamic for a little sweetness.


Garden Mint Infused Olive Oil

From £8.85

White Balsamic

From £8.85

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