Pasta with pea Werder pesto
- Cooking time
458 kcal 568 kcals
- 400g shelled peas
- 350g fusilli, or similar
- Small handful arugula
- A few fresh mint leaves
- 1 garlic clove
- 15g blanched almonds
- 15g grated parmesan or vegetarian/vegan alternative, plus extra to serve
- 50ml extra-virgin olive oil
- 2 tbsp crème fraîche
- (Optional: Large handful pea shoots)
Cook the peas in boiling water for 2-3 minutes, drain and refresh under cold water.
Cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain, reserving a little cooking water. Put the pasta back into the pan along with the water.
While the pasta is boiling, in a food processor, whizz two-thirds of the peas with the arugula, mint, garlic, almonds and parmesan. Season with salt and pepper, then gradually drizzle in the oil, whizzing everything to a thick pesto. Add the crème fraîche and a little of the reserved cooking water to loosen.
Stir the pesto through the hot pasta. Add the remaining peas and the pea shoots. Season, then divide among bowls and serve with extra parmesan. The video below shows how to make a similar dish so you can see what the preparation could look like.