Pea Pesto Pasta
- 1 cup
- 2 cloves garlic, finely chopped
- 30g pinenuts or blanched almonds, lightly
- 30g chopped parmesan cheese
- ½ cup fresh mint leaves
- Fresh pasta, cut out into spaghetti shape
- 1 tbs olive oil
- Freshly ground black pepper
WHAT TO DO:
1. First, make your fresh pasta (recipe can
be found HERE!) Once you’ve rolled
your pasta out, you’ll need to cut it into thin spaghetti strips.
2.Cook your peas in boiling water for 2 – 3 minutes (grab an oldie to help
with this). You want the peas to be
tender but still crisp.Drain them, and
then plunge them into a bowl of cold water (as this stops the cooking process
and keeps your peas crisp). Drain again,
and pat dry.
3.To make the pesto, combine the peas, garlic, pine nuts, cheese, mint and
olive oil in a food processor and pulse until coarsely chopped. If you don’t have a food processor you could
use a stick blender. Season with pepper
and put your pesto into a large pasta bowl.
4.Cook your pasta in boiling water until al dente – grab your oldie again
for this bit! Fresh pasta cooks really
quickly so should only need 3 – 4 minutes to cook.If you decide to use dry pasta for this
recipe, that will need about 10 minutes to cook.
5.Drain your pasta and set aside about 1 cup of the cooking water. Add enough of the cooking water to the pesto
to just moisten it. Add your pasta and
toss the pesto through it – adding more cooking water if you need to. Then it’s ready to serve!