Pea and Almond Pesto Pasta

Charmaine Lu -
  • 150g fusilli or similar, cooked
  • 250g frozen peas
  • 1 garlic clove
  • Mint leaves
  • 50g roast almonds
  • 75g crumbled feta
  • 2 tbsp olive oil
  • 1 lemon, zest and juice
  • 50g fresh breadcrumbs
  • Handful of parsley, chopped
  • 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