Pasta with Pea Pesto

Source: Delicious Magazine ( "Rocket"is the British term for arugula.


400g shelled peas
350g fusilli, or similar
Small handful rocket
A few fresh mint leaves
1 garlic clove
15g blanched almonds
15g grated parmesan or vegetarian alternative, plus extra to serve
50ml extra-virgin olive oil
2 tbsp crème fraîche
Large handful pea shoots

Cook the peas in boiling water for 2-3 minutes, drain and refresh under cold water. Cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain, reserving a little cooking water. Return to the pan along with the water.

Meanwhile, in a food processor, whizz two-thirds of the peas with the rocket, mint, garlic, almonds and parmesan. Season, then gradually drizzle in the oil, whizzing to a thick pesto. Add the crème fraîche and a little of the reserved cooking water to loosen.

Stir the pesto through the hot pasta. Add the remaining peas and the pea shoots. Season, then divide among bowls and serve with extra parmesan.