Pea pesto
Peas, pine nuts, Parmesan & basil
Pea pesto
Serves 2
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
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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.
