Spaghetti with Pea and Mint Pesto Recipe
Ingredients
| Peas | 250 Gram | |
| 2 fat garlic cloves, finely chopped | ||
| 50 g/2 oz pine nuts, toasted | ||
| 50 g/2 oz vegetarian parmesan-style cheese, chopped into small chunks | ||
| Good handful mint leaves (about 20 g/3/4oz) | ||
| Extra virgin olive oil | 6 Tablespoon | |
| 350 g/12 oz spaghetti | ||
| Freshly grated vegetarian parmesan-style cheese, to serve | ||
Directions
1. Cook peas in boiling water for 2-3 mins until just tender. Drain, refresh them in cold water, then pat dry.
2. Tip the peas into a food processor. Add the garlic, pine nuts, cheese, mint and olive oil. Season, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - the pesto should still have lots of texture. (You can freeze pesto at this point).
3. Cook the spaghetti according to pack instructions until al dente. Drain, reserving some of the cooking water.
4. To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with extra cheese and olive oil at the table.
2. Tip the peas into a food processor. Add the garlic, pine nuts, cheese, mint and olive oil. Season, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - the pesto should still have lots of texture. (You can freeze pesto at this point).
3. Cook the spaghetti according to pack instructions until al dente. Drain, reserving some of the cooking water.
4. To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with extra cheese and olive oil at the table.
Chef
