Basil and cashew nut pesto pasta with peas
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Ingredients
pasta for four
two handfuls of frozen garden peas
100g feta, crumbled
2 tbsp basil pesto (below)
handful of pine nuts
For the pesto:
50g cashew nuts
50g Parmesan, roughly grated
80g basil, washed and then roughly chopped
2 garlic cloves, roughly chopped
120ml olive oil
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Method
Put the pasta on to boil in lightly salted water and drain when cooked.
Place the peas in boiled water for five minutes, test that they are heated through.
To make the pesto, place all of the ingredients in a large mixing bowl and use a hand blender to blitz until the pesto reaches your desired consistency.
Toss two tablespoons of the pesto through the pasta and stir in the peas and the crumbled feta.
Sprinkle with some cracked black pepper and the rest of the chopped nuts.
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