Pea pesto with whole wheat penne rigate

by Rachel Phipps
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2
15 minutes

Ingredients

Pea pesto with whole wheat penne rigate

  • 200g of whole wheat penne rigate
  • 150g of frozen petit pois, defrosted
  • 1 tbsp of extra virgin olive oil
  • 1 handful of fresh basil
  • 1/2 lemon, juiced and zested
  • 2 tsp Parmesan, freshly grated
  • sea salt
  • freshly ground black pepper

Method

1
Cook the pasta in a pan of boiling, salted water until it is al-dente. Meanwhile, make the pesto
2
In a small food processor or mini chopper, blend the petit pois, olive oil, basil, lemon zest, Parmesan, and a generous amount of salt and pepper. I like a smoother sauce, but you can also go for a chunky pesto. Add lemon juice to taste
3
Drain the pasta well, and stir in the pea pesto. Serve straight away, divided between 2 warm bowls