Give peas a chance
Another pea recipe, but a brilliant way to use them, and a quirky twist on standard pasta with pesto. Once your peas are shelled this takes mere moments to throw together, ideal for when you’re too busy to spend longer on dinner, or perhaps a little too tired from a weekend of excitement to think of anything more, well, exciting.
Tagliatelle with pea pesto
From Smitten Kitchen
600g whole peas, removed from pods (about 250g in all)
2 tablespoons pine nuts
2 tablespoons parmesan
1 tablespoon lemon juice
2 tablespoons olive oil
1. Shell the peas, place in a saucepan of boiling water with some salt, bring to the boil and cook for 2 minutes. Drain and rinse in cold water.
2. Place about a third of the peas in a blender along with the toasted pine nuts, parmesan, lemon juice, olive oil and a sprinkle of coarse salt. Blend for a minute, or until smooth. You may need to add a little more olive oil to get a good smooth paste.
3. Meanwhile cook the tagliatelle until al dente. Add the pea pesto (there should be about 3-4 tablespoons of it) to the pasta, along with 4 tablespoons reserved pasta cooking water, or if you’re not organised enough to do that, and I never am, just normal tap water. Toss well so the pasta is well coated in the pesto and add the remaining unblended peas. Return the whole lot to the hob for about 30 seconds more, then serve, topped with more parmesan.