Spinach Pesto, Green Peas, Goat Cheese & Gluten-Free Pasta


Green peas are seasonal (June & July) and therefore shouldn’t last for long on the market stalls so you should taste them while you can!

Spinach pesto is very quick and easy to make and delicious in pasta or as a spread on toasts. Combined with fresh goat cheese that I usually buy at a goat farm at the countryside and stock in my fridge as little treasures…to die for !

For 2 people.


For the spinach pesto:

  • 1 cup 1/2 spinach leaves
  • 4 tbsp olive oil (more if you want the pesto more liquid)
  • 50g pine nuts
  • a pinch of salt

For the pasta:

  • 300g gluten-free spaghetti
  • 2 tbsp fresh goat cheese (crumbled)
  • 1 cup fresh green peas (or frozen ones, defrosted)
  • Guérande salt & pepper


  1. Prepare your pesto by mixing all the ingredients. Set aside
  2. Cook the peas with a steamer (if you do not have one, just place a strainer on top of a pan with boiling water and tap it with a plat; careful not to burn yourself when removing the plate). Set aside
  3. Cook the pasta in salted water
  4. When ‘al dente’, drain them and place them in a large bowl with the pesto to stir them well
  5. Display the pasta on your plates, top with peas and goat cheese crumbs. Season to taste before serving

Enjoy !

The Pineapple Chef