Ingredients for 4
- 225 g frozen petit pois
- large bunch of fresh basil
- 140 g Philadelphia Light
- 1 lemon
- 1 clove of garlic, peeled
- salt and pepper to taste
- 350 g pasta of your choice
- slices of wafer-thin, dry-cured ham (optional)
Instructions
- Cook the frozen petit pois in boiling water for 3 minutes, drain them, reserve some of the cooking liquid and set the peas aside.
- In a food processor, blend the peas with 5 tablespoons of fresh basil, the Philadelphia, 2 teaspoons of lemon juice, 1 crushed garlic clove and 9 tablespoons of the reserved cooking liquid. Blend until fairly smooth and season to taste.
- Gently heat the pea pesto and stir through 350g of cooked hot pasta.
- Divide the pesto pasta between four warm serving bowls, top each with a few slices of wafer thin dry cured ham and finish the dish with a little extra basil.
- Serve straight away.
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