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Basil Pesto Peas Spaghetti

VegCookBook by Praveena
Family friendly one pot quick dinner recipe using freshly homemade pesto sauce. Gave step wise pics & tips for both Stove top & Instant Pot Electric Pressure Cooker Method.
Prep Time 10 mins
Course Dinner, Main Course
Cuisine Italian
Servings 4 servings


  • Sauce Pan / Vessel (for stove-top method)
  • Colander
  • Instant Pot or Electric Pressure Cooker (for IP method)


  • 500 gms Whole Wheat Spaghetti (1 pound approx.)
  • 2 teaspoons Salt (or as per taste)
  • 1 cup Green Peas
  • 1 cup Fresh Basil leaves (packed)
  • 3 count Crushed Garlic pods / Garlic Powder (1 teaspoon powder) (optional)
  • 2 heaped tablespoons Pine nuts
  • 1 tablespoons Black / White pepper powder
  • 4 tablespoons Olive oil (for pesto)
  • 4 tablespoons      ""          (for spaghetti)
  • 3 cups Cheese (heaped cups)
  • cups Milk
  • 1 tablespoon Red Chilli Flakes
  • as required Water



  • Take the basil leaves , pine nuts , pepper powder, garlic pods (optional) and 1 cup of cheese into the food processor / mixie.
    Give a pulse and then add the 4 tablespoons of olive oil and the process/blend them again.
    Make it into a fine paste.This mix itself is called as Pesto.


    STOVE TOP METHOD (15 to 20 mins):

    • In a wide bottomed pan pour enough water (to boil the spaghetti) and put it on stove top under high flame.
      Once the water starts bubbling add a teaspoon of salt and 1 teaspoon of oil.
      Put in all of the spaghetti into the pan, don't put the lid on.
    • It might take 8-10 mins (approximately) for the spaghetti to get cooked.
      When the spaghetti is cooked, transfer whole of the spaghetti and water into a colander.
      Drain the water into a different vessel.
    • Put the pan back on the stove under medium flame.
      Add the milk and remaining cheese.
      While the cheese gets melted add the green peas.
    • When the cheese is completely melted, then add the pesto sauce that we made.
      Give a quick mix and leave it for 2-3 mins, till everything is well combined.
    • Now, add a teaspoon of salt, olive oil and transfer all of the spaghetti using the tongs into the pan.
      Gently turn and roll the spaghetti with the creamy mixture such that every string has caught up the creamy texture. 
      Switch the flame off and serve immediately. Top up with red chilli flakes. Done!!


    • Into the Instant Pot vessel, add 1 tablespoon of oil, spread it throughout the bottom.
      Gently place the spaghetti (each stick halved or quartered).
      Pour water (3 cups) .
    • Close the lid, close the valve, set the mode to PRESSURE COOK, pressure level to high pressure, for 4 mins.
    • When the time reaches 0, release the pressure manually by opening the valve.
      Open the IP lid, fluff up the cooked spaghetti using tongs.
    • Add all these to the vessel>>>> milk, cheese, pesto sauce, dry red chilli flakes, salt, crushed black pepper, remaining oil, green peas.
    • Now, switch ON the gadget, set the mode to SAUTE, for 4 mins.
      Do not put the lid.
    • When it starts the heat, gently mix up / toss everything using tongs.
      See that the cheese is melted and every single spaghetti string is coated with the sauce.
    • Then, switch OFF the gadget. Transfer the content to the serving bowl.Top up with red chilli flakes. Done!


    Please see the MAIN POST for step wise PICS & TIPS!
    Keyword homemade basil pesto recipe, instant pot recipe for spaghetti with basil pesto, italian basil pesto spaghetti recipe