The fresh flavours of this dish make it an ideal spring lunch when peas are in season. If fresh peas are unavailable, frozen peas can be substituted, though will take a couple of minutes longer to cook. This dish pairs well with dry white wines.
- 250g peas, shelled
- 2 garlic cloves, finely chopped
- 50g pine nuts, lightly toasted
- 50g parmesan, chopped
- 1 handful fresh mint
- 6 tbsp olive oil
- salt and freshly ground black pepper
- 400g spaghetti
Bring a pan of salted water to the boil and cook the peas for 2-3 mins until tender. Drain immediately and run under cold water to halt the cooking process.
Put the peas, garlic, pine nuts, parmesan, mint, oil, salt and pepper into a food processor. Pulse until the mixture is chopped and blended, but still retains a degree of texture.
Cook the spaghetti as per packet instructions then drain, leaving around 2 tbsp of the starchy cooking water. Return to the heat and mix in the pesto. Toss well.
Serve with freshly grated parmesan and crusty French bread.