Spaghetti with Pea and Mint Pesto
|Shelled fresh peas||9 Ounce (250g, just under 900 g/2 lb in their pods)|
|Garlic||2 Clove (10 gm), finely chopped|
|Pine nuts||2 Ounce, toasted (50 g)|
|Vegetarian parmesan style cheese||2 Ounce, chopped into small chunks (50 g, plus little extra, to serve)|
|Mint leaves||3⁄4 Ounce (about 20 g, Good handful)|
|Extra virgin olive oil||6 Tablespoon|
|Spaghetti||12 Ounce (350 g)|
1. Cook peas in boiling water for 2-3 mins until just tender. Drain, refresh them in cold water, then pat dry.
2. Tip the peas into a food processor. Add the garlic, pine nuts, cheese, mint and olive oil. Season, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - the pesto should still have lots of texture. (You can freeze pesto at this point).
3. Cook the spaghetti according to pack instructions until al dente. Drain, reserving some of the cooking water.
4. To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with extra cheese and olive oil at the table.