Spaghetti with pea pesto
This recipe is a summer favourite of mine. It’s fresh and zingy – and super-easy to make. You can use frozen or fresh peas, and other pasta will do too, even gluten-free versions.
Ingredients
Method
- Boil the pasta according to packaging instructions then drain.
- Blanche the peas in boiling water for 2 minutes, rinse with cold water, then drain – but set aside 1 cup of the the cooking water.
- Grate the cheese into a blender, add garlic (minced), add the basil leaves, lemon juice and half of the oil, then blend to a coarse paste.
- Mix the pesto with the peas, squeeze it with a fork for a few seconds. Season with salt and pepper.
- Put the spaghetti back in the pan, add 3 tablespoons of the cooking water. Heat through, then add the remaining oil and toss with the pea pesto.
- Serve with a little lemon juice squeezed over it and garnished with chopped basil leaves.