Save to your scrapbook
Simple spring pasta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g frozen essential Waitrose Garden Peas
400g Garofalo Gluten Free Mafalda Corta Pasta
1 garlic clove
50g Waitrose 1 Pecorino Di Sardegna
25g pack fresh basil
20g shelled pistachios, toasted
Grated zest of 1 lemon
3 tbsp extra virgin olive oil
½ x 80g pack pea shoots
1 Cook the peas in a large pan of boiling water for 1 minute. Spoon out the peas and refresh under cold water. Set aside. Add the pasta to the boiling water and cook according to the instructions.
2 In a small food processor, blitz the garlic and half the Pecorino. Add the basil, nuts, a little seasoning and lemon zest. Blitz until slightly chunky. Add two-thirds of the peas to the processor with the olive oil. Blitz to a rough pesto.
3 Drain the pasta, return to the pan and stir in the pesto and the remaining peas. Divide between four bowls, grate over the rest of the Pecorino and top with the pea shoots.
For a dairy-free version, substitute the Pecorino with 40g cashew nuts and 2 tbsp nutritional yeast, whizzed with a little garlic salt. Use half in the pesto and half sprinkled over the dish, as in the recipe.
Typical values per serving:
This recipe was first published in Thu May 17 12:09:56 BST 2018.