It’s Spring! So what better thing to do than experiment with fresh, spring like flavours.
I’ve seen a few recipes floating about for pea based ‘pestos’ so thought I’d have a go at making one to my own taste. Most of the recipes I’ve seen have only suggested eating it with toast or bread and not on pasta. I know pesto doesn’t strictly have to be used on just pasta and shouldn’t be shunned to this one use-age, but I thought it would be nice to come up with a recipe for a pea pesto that could be used on pasta, cos that’s what most of us use the stuff for right?
So for my pea pesto I blitzed the following with a hand blender:
For 2 portions (enough to coat 200g pasta or 2 big slabs of toast)
200ml of defrosted frozen peas ( in ML because I found it easier to bung everything into a Pyrex jug to blitz)
3 tbsp natural yoghurt (less if your yoghurt is runny)
juice of half a lemon
10 or so fresh mint leaves chopped
1 large garlic clove finally chopped
1/2 tsp of salt (or to taste) and a grind or two of pepepr
1/4 tsp of dried chilli flakes, or some of your favourite hot sauce to taste. I use this stuff. I’m crazy I know but I like it hot and the flavour is fab.
And just blitz the lot but leave a few chunky bits. Whack on your favourite pasta and finish with a few more mint leaves. Delish!
I’m still getting the hang of this photography malarky, and the lighting in my house is awful. One day I will master a good photo.
And it was good on toast too…
Have you got any spring twists on any classic/favourite recipes?