“Make your pesto minty for this fabulous summer pasta dish”
- 350 g Linguine
- 200 g Peas, Fresh or Frozen
- 40 g Mint leaves, Stalks Removed
- 6 tbsp. Olive Oil
- 2 Garlic Cloves
- 50 g Pine Nuts
- 50 g Parmesan Gran Padano, Grated
Cook the pasta according to the pack instructions.
Boil the peas for 3 minutes and drain. Whizz the rest of the ingredients in a food processor to a smooth consistency.
Drain the linguine and toss the pesto through the pasta with the peas.
Notes: Recipe extra - Add a squeeze of lemon to the pesto or replace the mint with basil or sun-dried tomatoes. I felt that it desperately needed a sprinkling of freshly ground pepper to serve.
Source : Olive Magazine : July 2007 – Page 72
Servings/Yield : 4 servings
Rating : 5 out of 5
Difficulty : Easy
Course : Main
Preparation Times : Ready in: 15 Minutes
Nutritional notes : Per Serving: 639 kcalories, protein 20.8g, carbohydrate 73.5g, fat 31.2 g, saturated fat 6.1g, fibre 5.4g, salt 0.27 g
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