Pea Pesto Spaghetti
Ingredients
200g frozen garden peas
75g parmesan
3 large garlic cloves
Handful of basil
4tbsp olive oil
350g spaghetti
1 tsp salt
1tsp ground black pepper
Method
1) Start by bringing a pan of water to the boil over a medium heat. Then add in your peas and cook for 3 minutes. Next, drain and refresh under cold water. Drain again.
2) Next, place half the peas in a small food processor with the cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little at a time and processing between each addition, so your pesto doesn't split. It should come together to a loose paste.
3) Season with salt and pepper to taste. You can use a pestle and mortar, but finely chop everything before you start to give you a helping hand, and then move it into a bowl with a wooden spoon when you start adding your oil.
4) Bring another batch of water to a boil in a saucepan over a medium heat. Add a generous amount of salt (you want it to taste like the sea) and cook the spaghetti for around 10 - 12 minutes or until soft.
5) Drain and reserve 50ml of the pasta water. Place the pea mixture in a large, non-stick frying pan with the cooked spaghetti and a little pasta cooking water. Toss everything together over a high heat until well-coated. Top with more parmesan cheese if you wish.