Pea pesto pasta

Updated at: Wed, 16 Aug 2023 21:12:07 GMT

Step 1

(If you are one of those people who already have everything neatly labelled and sorted into groups in your freezer, with an updated list of what’s what on the side of the fridge, then go to the top of the class. In fact, skip class and go hang out in the library).

Step 2

Lay out a few tea towels on kitchen bench or table. Remove everything from the freezer and place it on the bench. Sort it into groups. Meats here, veg there, soups here, mystery parcels there.

Step 3

Now get yourself some masking tape and a thick black pen, for you are going to get organized.

Step 4

Now, take out the freezer bins if removable, tip out all those frozen green peas rolling around the bottom, and give everything a good scrub.

Step 5

Go through all the containers, packets and bags, and either do a list of what you are keeping, or label everything. Replace manky seal bags.

Step 6

Return to the freezer in their groups, so you don’t have to go through everything just to find the kaffir lime leaves that you know are in there somewhere.

Step 7

Frozen assets. Failed to add date of freezing, otherwise all good.

Step 8

Before, during and after.

Step 9

Pour boiling water over the peas to cover, count to 10, then drain.

Step 10

Throw the peas, garlic, basil, nuts, sea salt and parmesan into a food processor and pulse a few times to get it started.

Step 11

Add the olive oil and whiz until it all comes together, leaving some natural texture in there so it’s not super-smooth.

Step 12

Scrape into a bowl, taste for sea salt, and fold in some additional olive oil if dry, which it probably will be.

Step 13

Seal and refrigerate if not using immediately.

Step 14

To use as a pasta sauce, cook up the pasta – a short, twirly shape works the best. When al dente, drain the pasta, keeping a good half cup of pasta water.

Step 15

Combine the pesto and most of the pasta water in a warm bowl, then add the pasta and a good swirl of olive oil and toss well until well-coated and saucy. Add more pasta water to loosen, if necessary. It won’t get watery, because the cheese and pasta will absorb it.

Step 16

Top with a little butter, cracked black pepper and a good grating of parmesan, and serve hot. Tip throw a handful of peas into the pasta just before you drain it.

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