Shell Pasta with Fresh Pea Pesto
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Shell Pasta with Fresh Pea Pesto
Recipe By Michael Weldon
Ingredients
500 g San Remo large pasta shells no 29
250 g fresh peas, removed from pod
½ bunch Coles mint, leaves picked
½ bunch basil, leaves picked
2 garlic cloves
¼ cup pine nuts, roasted
2 tbs grated parmesan cheese
1 tsp black pepper
¼ cup extra virgin olive oil
sea salt
Garnish
½ cup Coles ricotta cheese
extra peas
extra parmesan
extra herb leaves
Method
In a large pot of boiling water, cook the pasta following the instruction on the packet.
In a mortar and pestle, combine the peas and a pinch of salt, pound until the peas break up into a chunky paste. Add the garlic and pine nuts, pound into broken up until a loose paste. Add the herbs, parmesan and black pepper, pound until the herbs are crushed. Add the olive oil, mix together and season with salt to your liking.
Once the pasta is cooked, drain then return to the pot with a couple of spoons of the pasta cooking water. Add in the pesto and the ricotta, mix together to coat the pasta in the pesto.
Serve the pasta topped with extra peas, herbs and parmesan.
