Tagliatelle with peas and summer green pesto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 75g rocketwashed
- 1 clove garlic
- 25g pine nuts
- olive oil
- 25g parmesan (or vegetarian alternative)grated
- 150g tagliatelle
- 150g peas
Nutrition: per serving
- kcal617
- fat36.9g
- carbs48.5g
- fibre5.5g
- protein20.1g
- salt0.3g
Method
step 1
Put the rocket, garlic and pine nuts in a small food processor and whizz, adding 4 tbsp olive oil as you go (add extra if you prefer a thinner texture). Stir in the parmesan and season.
step 2
Cook the tagliatelle adding the peas for the last minute of cooking time.
step 3
Drain, keeping 1 tbsp of the cooking water. Toss the pesto, pasta, peas and water together and serve with extra cheese if you like.
