Pea and Almond Pesto Pasta

Place the peas in a bowl and cover with boiled water. Leave for 5 mins, then drain. Set aside a handful of peas and place the rest in a food processor with the mint, garlic and almonds. Whizz to finely chop, then add 1 tbsp of oil, the feta and lemon juice. Season and pulse to combine.
Heat the remaining oil in a frying pan, and add the breadcrumbs to fry until golden. Transfer to a bowl, stir through the lemon zest and parsley. Mix the pea pesto into the cooked fusilli, along with the reserved peas and a splash of cooking water. Mix until the pasta is coated, then serve scattered with the herby breadcrumbs and some more feta.

10 mins

2 serving

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