Jamie Oliver Pea And Popeye Pesto Pasta

I made this in a rush the other afternoon — sun pouring through the window, a bit too warm for May, and I was starving but didn’t want anything too heavy. You know those moments when you open the fridge and stare like it’s going to inspire you? Somehow, peas, spinach, basil, and half a lemon looked back at me like, “We’ve got you.” And they really did.

This pasta is spring in a jar. Creamy, herb-packed pesto with that zing from lemon and a salty punch from goat’s cheese. I jarred up half of it for a picnic that may or may not happen (British weather, let’s be honest), but I also stood at the counter eating it cold with a spoon. Crunchy breadcrumbs on top? Game changer. Like crispy croutons but sneakier.

Why You’ll Love It

• That pesto is a green dream — creamy, zingy, and fresh
• You can serve it warm, cold, or straight from the jar in your car (guilty)
• Breadcrumbs make it feel fancy but take 5 minutes max
• Great for meal prep — it actually tastes better the next day
• Sneaks in loads of spinach and peas without tasting too “healthy”
• Totally picnic-proof — it holds up like a champ

Ingredients

• ½ bunch fresh basil
• 2 garlic cloves
• 50g pine nuts
• 250g fresh peas (frozen is fine, just thaw them first)
• 100g baby spinach
• 100g hard goat’s cheese
• 1 lemon
• Extra virgin olive oil
• 600g dried pasta (fun shapes make it more fun to eat, obviously)
• 120g breadcrumbs

How to Make It

Toast your nuts (yes, really):

Start by toasting the pine nuts in a dry pan. Watch them — they turn on you quick. Golden, not burnt.

Blitz your green magic:

In a food processor, throw in peas, spinach, basil, 1 garlic clove, toasted pine nuts, 70g of the goat’s cheese. Squeeze in half that lemon and a splash of oil. Blitz until thick and saucy, like herby yoghurt. Add a splash of water if it’s stubborn.

Boil your pasta with joy:

Salted water, big pan, whatever pasta you love. Cook till just al dente. Rinse it under cold water after draining — this keeps it from turning to mush later.

Toss it all together:

Return the pasta to the pan, mix through your green pesto, and stir like you mean it. Taste. Maybe squeeze a bit more lemon if it needs lift.

Breadcrumb crunch time:

Chop the second garlic clove and fry it gently in a splash of oil. Add breadcrumbs, stir till golden and crispy. Try not to eat it all from the pan. It’s addictive.

Assemble your pasta pots (or just eat now):

Spoon pasta into jars or bowls. Sprinkle with breadcrumbs, grate over the rest of the cheese, and you’re done.

Common Mistakes and How to Dodge Them

Too thick pesto?
Add a little more lemon juice or water. Don’t drown it in oil.

Breadcrumbs burnt?
You’ve probably wandered off — stay close and stir constantly.

Pasta turned to mush?
Rinse it under cold water straight after draining. Stops the cooking in its tracks.

It’s too bland.
Salt your pasta water. Always. That’s where the base flavour comes from.

Storage and Reheating

Fridge: Keeps for 3–4 days easily.
Microwave: Totally fine, but the breadcrumbs go soft. Maybe re-toast them if you care.
Cold: Honestly might be better cold — like pasta salad’s cooler cousin.
Freezer: Not ideal — the pesto loses its pop.

Frequently Asked Questions

Can I skip the goat’s cheese?
You can, but maybe sub in Parmesan or a nutty hard cheese so you don’t lose all that salty depth.

No fresh peas?
Use thawed frozen ones. No shame in that. I do it all the time.

No food processor?
A blender works, or chop everything really fine and mash with a fork. Rustic is lovely.

Nutrition Facts (Per Serving):

• Calories: 475
• Fat: 21g
• Carbs: 51g
• Protein: 18g
• Sodium: 198mg
• Sugar: 3g