When I was looking around the internet the other day I saw this great recipe for a pea pesto, and as I am really into peas right now I thought I would give it a go.
put all ingredients in the food processor
1 cup of fresh podded peas or frozen peas (pour boiling water over to thaw then drain)
1 cup of fresh herbs (I just got whatever I had that was in the garden, which was mainly parsley at the end of winter, bit of basil, bit of mint and a bit of lemon balm, I also threw in the green tops of two spring onions)
2 cloves of garlic
1/4 cup of roast sunflower seeds
salt and pepper
pinch of citric acid
3 table spoons of olive oil
Blend until well pulverised you can sever as an appetiser with crackers and fresh cut vegies or just eat it, it is so yum.
pea pesto pasta
pasta 1/2 cup of cooked pasta is generally one serving size – I like wholemeal, or gluten free, but cook whatever you prefer
1/3 cup of fresh podded peas or frozen peas defrosted
1/4 cup ricotta
1 teaspoon olive oil
cook pasta, while this is cooking cut courgette and pod peas (or defrost).
when pasta is cooked drain. In a large fry pan add olive oil and courgette and pod peas – You don’t want this to cook just to warm through add small chunks of ricotta and pea pesto around the pan. Add the pasta, stir very gently with two forks until ingredients are tossed through. Serve.