Spinach & Pea Pesto

Spinach & Pea Pesto

This quick and easy dish is packed full of iron-rich goodness that can be eaten hot or cold. Swap whole wheat for bean, lentil, or pea pasta to level up on nutrients and add protein. Adding sundried tomatoes, lemon juice, and spinach, which are high in Vitamin C, increases iron absorption.

Serves 2


  • 200g (7 oz) green pea pasta
  • 55g (1.9 oz) sundried tomato
  • 180g (6.3 oz) pitted black olives
  • 1L (1.7 pints) water

For the pesto:

  • 30g (1 oz) pumpkin seeds
  • 65g (2.3 oz) sunflower seeds
  • ½ medium pack of washed spinach
  • 20g (0.7 oz) fresh basil
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 15g (0.5 oz) nutritional yeast
  • 60ml (2 fl oz) olive oil
  • 2 tbsp water, if needed


  1. Start by soaking the pumpkin and sunflower seeds for 2 hours to soften, or you could leave them overnight to activate. Before making this dish soak the sundried tomatoes for 5-10 minutes.
  2. You will need a high-speed blender to begin. In the blender put all the ingredients for the pesto and blend until combined. Consistency is up to you — either leave it as it is for rough and chunky, or if you prefer it smooth add a little water
  3. Put the pesto aside. In a pan bring to the boil 1 litre of water, add the pasta and cook per packet instructions. While the pasta is cooking chop the sundried tomatoes into thin strips (we use a pair of kitchen scissors) and pit the olives.
  4. When the pasta is cooked, strain it then in a large bowl add the pasta and pesto, and mix until combined. Add the olives and sundried tomato. Garnish with basil and a few dried sunflower seeds for crunch. Serve.

Recipe by Juliette Horner,  originswellbeing.co.uk, @originswellbeing