Pea pesto
Peas, pine nuts, Parmesan & basil
Pea pesto
Peas, pine nuts, Parmesan & basil
“This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, I’ve given you a super-simple method for fresh pasta below, using just flour and water.
”
Serves 2
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
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Calories 574 29%
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Fat 29.4g 42%
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Saturates 5.6g 28%
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Sugars 6.1g 7%
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Salt 0.8g 13%
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Protein 19.3g 39%
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Carbs 61.9g 24%
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Fibre 5.1g -
Of an adult's reference intake
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Ingredients
- 100 g frozen peas
- ¼ of a clove of garlic
- 2 sprigs of fresh basil or mint
- 30 g pine nuts
- 30 g Parmesan cheese , plus extra for grating
- extra virgin olive oil
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Method
- Sit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.
- Peel the garlic and place in a pestle and mortar with a pinch of sea salt. Tear in the herb leaves and add the pine nuts.
- Drain the peas and add them to the mix, then roughly bash it all up to whatever texture you like – I like to keep it chunky.
- Finely grate in the Parmesan, and add about 2 tablespoons of extra virgin olive oil – enough to give you a spoonable consistency – then mix and season to perfection with salt and freshly ground black pepper. Drain the pasta, reserving a mugful of starchy cooking water. Toss with the pesto, loosening with some splashes of cooking water.
- Transfer to plates, and finish with a little drizzle of extra virgin olive oil and an extra grating of Parmesan, if you like.
Tips
EASY SWAPS:
1. Use whatever nuts you’ve got – almonds would be delicious here, but feel free to experiment and make your own combos.
2. Parmesan cheese is classic but you can use whatever hard cheese you’ve got.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited