27 March 2008
Pesto & Peas
Pesto & Peas on Spring Onion Tagliatelle
handful pine nuts
1 clove garlic
4 tbsp freshly grated parmesan
5-6 tbsp olive oil
freshly ground black pepper
Whizz up all the ingredients in a blender. I quite like to toast the pine nuts first, to give them a bit of extra flavour.
Cook the tagliatelle until al dente. Add the peas to the pan a few minutes before the pasta is ready.
Drain the pasta & peas and toss in the pesto. Season and top with some grated parmesan.