Sweet British Peas

This week is Great British Pea Week and what better time is there to enjoy this deliciously sweet yet humble vegetable. There is nothing quite like popping a pea pod and enjoying a tasty pea straight from the garden or allotment, if you do manage to save some then this is a great recipe to find which was featured in Good Food Magazine, perfect to enjoy alfresco with a glass of fizz this weekend.

SPAGHETTI WITH PEA & MINT PESTO

Serves 4

INGREDIENTS

250g shelled peas
2 garlic cloves, finely chopped
50g pine nuts, toasted
50g fresh parmesan cheese, small chunks
A good handful of mint leaves
6 tbsp extra-virgin olive oil
350g spaghetti

Cook the peas for a couple of minutes in boiling water until just tender, then drain and refresh with cold water, then pat dry.

Using a food processor, add the peas, garlic, pine nuts, Parmesan cheese, mint leave, olive oil, salt and pepper, then pulse until roughly chopped. Don’t pulse for long as you still want the pesto to have texture.

Cook the spaghetti until al dente, then drain – make sure you save a little of the water.

Toss the spaghetti with the pesto and some of the spaghetti water, about 2 tbsp to loosen slightly then serve in pasta bowls, topped with grated Parmesan, olive oil and black pepper.

Don’t throw away the pea pods, remove any stringy parts, cut into slivers then add to a salad.

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