Ingredients
- 1 cup mint leaves
- 1 avocado (chopped)
- 1 clove garlic, minced
- 1 teaspoon finely grated lime zest (rind)
- 2 tablespoons olive oil (extra virgin olive oil)
- Sea salt
- Cracked black pepper
- 210 grams frozen peas (thawed, 1 1/2 cups)
- 400 grams dry orecchiette pasta
- 40 grams pine nuts (toasted, chopped, 1/4 cup)
- Parmesan, finely grated (to serve)
- Lime wedges, to serve
How to Make
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Step 1: Place mint, avocado, garlic, lime, oil, salt, pepper and 1 cup (140 grams) of the peas in a small food processor and process until smooth and set aside.
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Step 2: Cook the pasta in a large saucepan of boiling salted wateer for 6 minutes or until al dentre and then drain, reserving 1/2 cup (125m) of the cooking water.
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Step 3: Place pasta, pesto, cooking water and remaining peas in a large bowl and toss to combine.
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Step 4: Divide between bowls and top with the pine nuts, parmesan and lime wedges to serve.
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Step 5: Note you can substitute the mint with any other green leafy herb you have or prefer.
We hope you enjoy this recipe!
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