EASY PEA PESTO One of my favourite pesto recipes and it’s so easy to make. If you want to go plant based, just leave out the cheese!
I often make a big batch of this pesto and keep it in the fridge for a couple of days. The pesto is delicious spread on toast with a poached egg or using any leftovers with the pasta make a great lunch or picnic dish. Serves 4
INGREDIENTS
METHOD
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400g frozen peas
1.
•
400g pasta
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1 small broccoli cut into florets
For the pesto: •
60g Parmesan
•
60g almonds
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6 tbsp extra virgin olive oil
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Zest 1 lemon (save the juice to serve)
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1 clove garlic
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Small bunch fresh mint leaves
Put the peas into a large pan of simmering water, cook for 3 minutes. Drain and allow to cool for 5 minutes in the colander
2. Put all the pesto ingredients along with the cooked and cooled peas into a food processor with a pinch of salt and pepper. Blitz until smooth! 3. Taste the pesto, adjust the seasoning and flavour to taste. Then transfer to a serving bowl 4. Cook the pasta according to packet instructions in a large pan of boiling salted water, add the broccoli for the last 3 minutes 5. Add a large spoon full of the pasta water to the pesto, mix together. Add more for a looser pesto 6. Drain the pasta and broccoli then return to the pan. Stir in the pesto, remaining peas and a squeeze of lemon 7.
Divide between serving dishes and top with more parmesan