Rigatoni with minted pea and walnut pesto

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 350 gram(s) rigatoni or any other short, shaped pasta
• 250 gram(s) frozen peas
• 2 clove(s) garlic, grated or crushed
• 50 gram(s) walnuts, chopped
• 100 gram(s) (3½oz) Parmesan cheese, grated
• 25 gram(s) fresh mint leaves
• 4 tablespoon(s) crème fraîche
• 6 tablespoon(s) extra virgin olive oil
• Walnuts, toasted and chopped, to garnish

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

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