Got people in your family who won’t eat peas? I do. But they’ll love this pasta dish using peas to make a delicious pesto. Add some salty bacon and creamy pinenuts and this is a fresh, vibrant meal everyone will love.
- 250 gm frozen peas
- 2 garlic cloves, peeled
- 8 fresh basil leaves
- 6 fresh mint leaves
- 40 gm Parmesan cheese
- 5 tblaspns olive oil
- 400 gm dried pasta
- 3 tblspns pinenuts
- 100gm rindless bacon, chopped
- extra parmesan (optional)
- Fill a medium pot with water and bring to the boil. Add the peas, a pinch of salt and the garlic cloves. Cook for 3 minutes. Drain. Remove ¼ cup peas and set aside.
- Put the remaining cooked peas, garlic, basil, mint, and Parmesan into the bowl of a food processor. Pulse until everything is combined and finely chopped. Add the olive oil and ¼ tspn salt and pulse until mixture is smooth.
- Fill a large pot with water and bring to the boil. Add a good pinch of salt and the pasta. Stir and cook until al dente (refer to packer directions).
- Meanwhile, heat a frypan on medium-high and add the pinenuts. Toss for a minute or two or until starting to turn golden. Remove and set aside. Add the bacon to the pan and cook until crisp. Set aside.
- Drain pasta (reserving a little cooking water) and immediately add the pea pesto, tossing to combine. Add up to ¼ cup pasta water to loosen if it is a little thick. Add the bacon, pinenuts and extra peas and toss to combine.
- Serve immediately with shavings of parmesan if desired.