Green Pea & Quinoa Fusilli with Watercress & Coconut pesto, fresh peas & spinach.JPG

Green Pea & Quinoa Fusilli

Green Pea & Quinoa Fusilli

If you like your greens... you’ll love this delicious Green Pea & Quinoa Fusilli with Watercress & Coconut Pesto, Fresh Peas & Spinach. It can be served as a main or salad.

Serves 3-4 - Prep time: 5 mins - Cook time: 10 mins


  • 250g Clearspring Green Pea & Quinoa Fusilli 
  • 200g Bio Kitchen Organic / Demeter Garden Peas
  • 100g Fresh Spinach Leaves

For the pesto 

  • 200g Fresh Watercress
  • 100g Fresh Parsley
  • 100g Fresh Mint
  • 3 Medium Garlic Cloves
  • 100-150ml Clearspring Coconut Oil (Melted)
  • 1 ¼ tsp Traditional Unrefined Sea Salt
  • ¼ tsp Ground Black Pepper


  1. Bring a pot of salted water to a boil and once it is rolling add the fusilli to cook for approx. 6 minutes or until tender and cooked. Add the peas a minute before the pasta is ready. Strain and leave aside.
  2. Add all the pesto ingredients to a blender or food processor using the smallest amount of coconut oil first and blend well till all smooth.
  3. If it is too thick then add the remainder of the coconut oil.
  4. Once the pesto is done serve up your pasta in dishes, spoon in 2-3 tbsp of pesto into each bowl and a portion of peas and mix in gently.
  5. Finish it off with some fresh spinach leaves on top.