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- 1 ¼ cup Wattie's frozen Baby Peas
- 2 cloves garlic, crushed
- ½ cup (70g) pine nuts
- ½ cup grated Parmesan cheese
- Generous handful mint leaves
- ¼ cup olive oil
- ½ cup cream
- 300g dried spaghetti (gluten free, optional)
- 100g bacon rashers, cooked and chopped
- Cook Wattie’s frozen Baby Peas according to bag instructions.
- Place 1 cup cooked peas, garlic, pine nuts, Parmesan cheese, mint leaves and olive oil into a food processor or blender. Process until smooth. Transfer to a bowl and season to taste with freshly ground black pepper and salt if wished. Stir through cream.
- Cook spaghetti according to packet instructions. Drain. To serve toss pesto through the spaghetti. Serve garnished with remaining peas and chopped, cooked bacon with a lemon wedge on the side.
Top Tips
- The Pea and Mint Pesto (minus the cream) is delicious used in the following ways. Just simply:
- Stir through mayonnaise and use as a dressing for a potato salad.
- Toss pesto through boiled gourmet potatoes just before serving.
- Serve the pea and mint pesto with roast lamb or grilled lamb chops.
- Replace the mint with parsley to make a pea and parsley pesto.
Made With
Grant's Rating