Pea pasta with mint pesto
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Ingredients
200g pasta
6 tbsp olive oilÂ
4 shallots, slicedÂ
4 garlic cloves, finely choppedÂ
200g peasÂ
50g pine nuts, toastedÂ
50g Parmesan, finely gratedÂ
good handful of mint, finely choppedÂ
1 small courgette, sliced into thin strips with a vegetable peelerÂ
2 spring onions, slicedÂ
Method
Put the pasta on to boil and drain when cooked.
Heat a small dash of the oil and sauté the shallots until they have turned translucent, add half of the garlic and fry for another minute. Set aside.
Warm the peas in some boiling water and drain.
Place most of the peas, the two remaining cloves of garlic, the pine nuts, parmesan and remaining oil in a blender and blitz to a rough paste.
Toss the shallots, courgette strips and peas through the pasta. Gently coat everything in the pesto and taste and season. Sprinkle with the spring onions and serve.
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