Pea pesto pasta

Name: Pea pesto pasta
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 400g tagliatelle; 500g frozen peas, defrosted; Handful fresh mint leaves, plus extra to garnish; 2 garlic cloves; 2 tbsp chopped toasted hazelnuts, plus extra; 50g parmesan or vegetarian alternative; 75ml olive oil

Easy
March 2014

Easy
March 2014

Serves 4
Hands-on time 10 min

We’ve used frozen peas, fresh mint and toasted hazelnuts to add a fresh, nutty flavour to this 10 minute pasta recipe.

Vegetarian recipes

Nutrition: per serving

Calories: 703kcals
Fat: 28.3g (5.9g saturated)
Protein: 27g protein
Carbohydrates: 86.8g carbs (5.4g sugars)
Fibre: 13g
Salt: 0.3g salt

Nutrition: per serving

Calories: 703kcals
Fat: 28.3g (5.9g saturated)
Protein: 27g protein
Carbohydrates: 86.8g carbs (5.4g sugars)
Fibre: 13g
Salt: 0.3g salt

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Ingredients

400g tagliatelle
500g frozen peas, defrosted
Handful fresh mint leaves, plus extra to garnish
2 garlic cloves
2 tbsp chopped toasted hazelnuts, plus extra
50g parmesan or vegetarian alternative
75ml olive oil

400g tagliatelle
500g frozen peas, defrosted
Handful fresh mint leaves, plus extra to garnish
2 garlic cloves
2 tbsp chopped toasted hazelnuts, plus extra
50g parmesan or vegetarian alternative
75ml olive oil

Method

Bring a large pan of salted water to the boil. Add the pasta and cook for 7-8 minutes or until al dente (or according to the pack instructions).
Meanwhile, whizz the peas, mint, garlic and 2 tbsp hazelnuts to a paste, grate in the cheese, then drizzle in the olive oil, still whizzing, until you have a smooth, creamy pesto. Taste and season.
Drain the cooked pasta, reserving a little of the cooking liquid, then return it to the pan and toss with the pea pesto and reserved cooking liquid to coat. Scatter over the extra toasted hazelnuts, then serve garnished with shredded mint and a grinding of black pepper.

Method

Bring a large pan of salted water to the boil. Add the pasta and cook for 7-8 minutes or until al dente (or according to the pack instructions).
Meanwhile, whizz the peas, mint, garlic and 2 tbsp hazelnuts to a paste, grate in the cheese, then drizzle in the olive oil, still whizzing, until you have a smooth, creamy pesto. Taste and season.
Drain the cooked pasta, reserving a little of the cooking liquid, then return it to the pan and toss with the pea pesto and reserved cooking liquid to coat. Scatter over the extra toasted hazelnuts, then serve garnished with shredded mint and a grinding of black pepper.

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