100g walnuts, plus a little extra to garnish
200g frozen Scotty Brand garden peas, thawed in warm water
3 tsp dried basil
60g grated parmesan, plus a little extra to garnish
2 garlic cloves, crushed
Juice of 1 lemon
250ml extra virgin olive oil
500g conchiglie pasta
In a blender, combine walnuts, Scotty Brand garden peas, herbs, parmesan, garlic, lemon juice and olive oil. Whiz into a paste and season with salt and pepper.
Cook your conchiglie pasta in boiling salted water to packet instructions (typically 9-12 minutes).
Drain the pasta, reserving a mug of pasta water.
Add your pea pesto to the pasta followed by the reserved pasta water. It’s optional, but you could add in another handful of thawed out peas at this point.
Stir to coat and then serve up topped with extra chopped walnuts and a sprinkling of parmesan. Enjoy!
