Pea and Pesto Pasta
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Pea and Pesto Pasta
Ingredient
500g Spaghetti pasta
1 1/2 cups, blanched frozen peas
2 cups of roquette
Juice and zest of 1 lemon
3 tbsp Red Island Extra Virgin Olive Oil
Sea salt for seasoning and Freshly cracked black pepper
Small handful of mint leaves
3 tbsp grated parmesan plus extra for garnish
Method
Bring a large pot of salted water to the boil before beginning.
Cook the pasta according to packet instructions.
Meanwhile, in a large mortar and pestle, pound the peas and roquette into a chunky paste. To the pea pesto, add the Red Island Extra Virgin Olive Oil, grated parmesan and season to taste with sea salt and freshly cracked black pepper.
Transfer the cooked pasta to a large bowl along with 2-3 tbsp of pasta water. Add the pea pesto to the pasta and toss the ingredients thoroughly to combine.
Adjust the seasoning with salt, freshly cracked black pepper and freshly squeezed lemon juice.
Serve immediately with freshly torn mint leaves, shaved parmesan and a drizzle of Red Island Extra Virgin Olive Oil.
Recipe by Lynton Tapp
