Pea Pesto Spaghetti

Defrost the peas & cook the pasta

• Cook the peas in boiling salted water for 3 minutes, then drain.
• Cook the spaghetti according to the packet instructions. Drain when cooked, reserving some cooking pasta water for the pesto in step 4 and finishing the dish in step 5.

Make the pea pesto

• While the pasta cooks, peel the garlic, chop the parmesan into small pieces.
• Place 2/3 of the peas into a food processor with the cashews, Parmesan, garlic, basil and a glug of oil. Whizz on a high speed, adding a dash of the pasta cooking water if needed, until it reaches pesto consistency (thick enough to coat the pasta). Season to taste with salt and pepper.

Finish the dish

• Place the cooked spaghetti into a large frying pan, add the pea pesto, along with a splash of the pasta cooking water and the remaining peas. Check the seasoning and adjust to taste. Warm through and plate up!