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.
Ingredients List:
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 of spaghetti
Directions:
1. 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.
2. 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.
3. 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.
4. Serve with freshly grated parmesan and crusty French bread.
Source: National Spaghetti Day.