Monday, 29 September 2014

Spaghetti with Pea Pesto and Broad Beans


A simple vegetarian pasta dish for two...








Spaghetti with Pea Pesto and Broad Beans

A handful of shelled broad beans
250g dried spaghetti
salt and pepper



Pea Pesto

150g frozen peas
2 tbsp extra virgin olive oil
1 garlic cloves
50g parmesan cheese, grated
50g blanched almonds, chopped
zest and juice of 1/4 lemon
pinch of sugar



For pesto, cook the peas in a saucepan of boiling water until just tender.
Drain and transfer to a food processor.
Add the oil, garlic and cheese and process to a coarse paste.
Add the almonds and process again.
Add the sugar and lemon zest and juice and season to taste with salt and pepper. Set aside.


Blanch the broad beans in a saucepan of salted boiling water until  just tender.
Drain and leave to cool.
Peel off the dull skins.

Cook the spaghetti according to the packet.
Drain, stir in the broad beans and toss with the pesto.
Serve immediately with shavings of parmesan cheese.





2 comments:

  1. terharu baca "dinner for 2" :(

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    Replies
    1. kannn.... what to do, like that-la nowadays, Lisa
      xoxo

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