The perfect pea pesto
Whether you use frozen peas or save this one for that glut of fresh pods from the summer garden, this delicious pesto pasta is a people pleaser.
Easy, fresh, and quick, this pea pesto is a great way to get your greens for the day without breaking the bank. Give it a go – it’s beautiful with pasta (like we’ve done here), or on lightly toasted bread too.
What do I need?
Small garlic clove
A few sprigs of fresh basil or mint, or two teaspoons if using dry.
60g pine nuts
60g Parmesan cheese , plus extra for grating
How do I make it?
- Blanch your peas in a steamer or sieve over a pot of cooking pasta. This way you score points for both ultimate efficiency and multi-tasking!
- Next, peel the garlic and crush it with a pinch of salt in a mortar and pestle, or blast it with a handheld blender if you prefer. Add the herb leaves and pine nuts and get those chopped up and mixed in there too.
- Drain the peas and add them in, mixing through roughly so the result is chunky rather than smooth. Add your grated parmesan with a couple of tablespoons of olive oil. You’ll know you have enough when it looks like you could scoop out a spoonful. Season with salt and pepper.
- Take your cooked pasta and toss the pesto through with some of the leftover water until it’s nicely coated. Plate it up with a little extra olive oil and parmesan on top and – voila – pea pesto pasta!