Spaghetti With Peas & Pesto

A quick and easy midweek pasta dish, adding peas to the pesto here gives it a lovely natural fresh flavour. Use fresh garden peas, if you can, instead of petits pois, and cashew nuts instead of pine nuts in the pesto to add creaminess to the sauce.

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Serves
4-6
Ingredients
350g of spaghetti
For The Pea Pesto
250g of frozen petits pois
115g of unsalted cashew nuts
55g of parmesan, grated, plus extra to serve (optional)
2 large garlic cloves, halved
1 large bunch of basil, roughly chopped
100ml of olive oil
Method
Step 1
Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again.
Step 2
Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped. Slowly add the oil, a little a time, until you have a paste consistency. Season with salt to taste.
Step 3
Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml of the pasta water before draining.
Step 4
Place the pesto in a large non-stick frying pan, add the reserved peas and the cooked spaghetti and a little of the pasta water. Toss everything over a high heat until well coated.
Step 5
Season well with freshly ground black pepper and serve with extra parmesan, if you like.

Cook and Share by Mary Berry (BBC Books, £21.99).Photography by Laura Edwards

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