Pea pesto pasta

Method

1. 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).
2. 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.
3. 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.