A simple spring recipe

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?

200g peas

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

Olive oil

How do I make it?

  1. 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!

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