Pea Pesto Linguine
Over a year ago
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Ingredients
- 300g fresh or frozen peas
- 350g linguine
- 50g toasted pine nuts
- 50g finely grated parmesan
- 2 garlic cloves, crushed
- 1tbsp lemon juice
- 4tbsp extra virgin olive oil
- good handful of chopped basil
- 50g wild rocket
Accompaniment
SponsoredGehring Niersteiner Riesling
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Description
A creamy Italian dish sure to be a hit with grown ups and kids.
Method
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1
Bring a big pan of water to the boil, add the peas and simmer for just 2 minutes. Scoop out and cool under running water. Drain well.
Bring the water back up to the boil, add the pasta and cook until al dente. Meanwhile, place the pine nuts,
Parmesan, garlic, lemon juice, olive oil and basil in a small blender and whizz until smooth. Add the peas and whizz to a rough purée, making sure you keep plenty of the pea texture. Add plenty of seasoning at this stage, so that the flavours really jump out.
Return the drained pasta to the pan, add a splash of the cooking water and spoon in the pesto. Stir in the rocket and serve with an extra handful of basil and a scattering of Parmesan.
Chef's Tips
Save calories by adding a splash of hot cooking water instead of olive oil to your cooked pasta to give it a glossy texture
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