27 Jan 2023

Johané Neilson

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Ed O’Riley

1. Pour boiling water over the peas, drain and process immediately with the basil, mint, cashews, garlic, cheese and olive oil to form a smooth pesto. Season to taste with salt and pepper.

2. Cook the pasta in salted water until al dente. Drain, but reserve a little of the pasta water. Mix the pasta immediately, while still hot, with the pesto. Add some of the cooking water if the pasta seems too dry.

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Pea pesto pasta