INGREDIENTS
FOR THE PESTO
50g pine nuts
80g fresh basil
50g Parmesan
150ml olive oil
2 garlic cloves

METHOD
Heat a small frying pan over a low heat. Toast the pine nuts until golden,
shaking occasionally.
Next, place the pine nuts into a food processor with the basil, parmesan,
olive oil and garlic.
Blitz until smooth, and season to taste.

FOR THE PASTA
200g linguine
350g frozen peas
2-3 tbsp of fresh pesto
5 tbsp finely grated Parmesan
Dried chilli flakes, to serve

METHOD
Cook the peas in boiling water for 2-3 minutes until just tender, then
drain, rinse in cold water and set aside.
Cook the linguine as per pack
instructions. Once cooked, drain,
reserving the pasta water.
Add half the peas to a deep pan,
using a potato masher, crush the
peas to break the skin.
Then add the remainder of the peas.
Turn on the heat to low, then add the
pasta and 2-3 tablespoons of pesto.
Toss the pasta with the pesto to combine, and about 2 tablespoons of pasta water
to loosen the pasta.
Season to taste. Serve in deep bowls
and serve with parmesan and olive oil.