Spaghetti with Pea Pesto

Garden peas are one of the most humble vegetable. It's easy to cook, taste fantastic with its sweet & crisp texture & not to mention, an excellent source of dietary fibre. Plus they look great in any dish given their bright green coloured skin.

Here's a recipe I've whipped up given the ingredients that were in my pantry.  If you happen to have some water thins or baguettes, just simply serve this pesto as a dip. Taste just amazing!

Recipe (Serves 2)

Time: 30 minutes

1 & 1/2 cups fresh peas or frozen peas

1/2 cup Pecorino cheese grated

2 tbs walnuts roughly chopped & toasted

1 tsp garlic minced

1/3 cup extra virgin olive oil

2 tbsp lemon juice

125g spaghetti (or any pasta of your liking)

1. For fresh peas, in a pot, boil the peas in lightly salted water until they are tender & crisp. 
2. For frozen peas, microwave the peas for 4 minutes at a HIGH setting 
3. Drain & add to ice bath once cooked or let it cool in a pot of room temperature water
4. Set aside 1/2 cup of peas for garnishing
5. Add remaining peas, Pecorino cheese, walnuts & garlic mince into a food processor, blend till smooth
6. With the blender running, drizzle olive oil slowly until mixture becomes thick (or pesto like)
7. Cook your pasta until al dente, drain water leaving about 1/2 cup of pasta water behind & toss pasta with pesto 
8. Finally garnish with basil leaves & peas that was set aside earlier

Enjoy with cracked pepper!