• 250 g (8 oz) dried egg-free fettuccine
  • 250 g (8 oz) frozen peas, thawed
  • 1 garlic clove, roughly chopped
  • 1 teaspoon wasabi
  • 5 tablespoons mint leaves
  • 6 tablespoons olive oil
  • 2 tablespoons pine nuts
  • 150 ml (¼ pint) water
  • salt and pepper
  • mint leaves, to garnish
  • crusty bread, to serve

Cook the fettuccine in a large saucepan of lightly salted boiling water for 8–10 minutes until just tender.

Meanwhile, blend together the peas, garlic, wasabi, mint, oil, pine nuts and measurement water in a blender or food processor until well combined. Season with plenty of salt and pepper.

Drain the pasta well and return to the pan with the pea pesto. Toss over a gentle heat for 2–3 minutes until piping hot. Sprinkle with the mint leaves and serve immediately in warmed serving bowls with crusty bread.

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