Spaghetti With Peas & Pesto

Cook the peas in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Drain again.

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.

Cook the spaghetti in boiling salted water according to the packet instructions. Reserve 50ml of the pasta water before draining.

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.

Season well with freshly ground black pepper and serve with extra parmesan, if you like.