Rigatoni with minted pea and walnut pesto

350g (12oz) rigatoni or any other short, shaped pasta
250g (9oz) frozen peas
2 garlic cloves, grated or crushed
50g (2oz) walnuts, chopped
100g (3½oz) Parmesan cheese, grated
25g (1oz) fresh mint leaves
4tbsp crème fraîche
6tbsp extra virgin olive oil
Walnuts, toasted and chopped, to garnish

Spread the minted pea pesto on toasted bread or use as an accompaniment to any grilled meat or fish.

In short	Preparation time: 10 mins Cooking time: 10 mins Total time: 20 mins Serves: 4 people Cuisine: Vegetarian Course: Main
Nutrition (per portion)	702 calories 35g fat (11g saturates)

Method

1. Cook the pasta according to the packet instructions. Meanwhile, cook the peas in boiling water for 2-3 minutes, drain and transfer to a food processor with the garlic, walnuts, Parmesan, mint, crème fraîche and olive oil. Process until fairly smooth and season generously with black pepper.

2. Drain the pasta and return to the pan. Stir in the minted pea pesto. To serve, ladle onto warmed plates or into bowls and garnish with chopped, toasted walnuts.

Photographs Peter Cassidy; food Sunil Vijayakar

main course | pasta | peas | SHE | walnuts

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