World Cuisine

Pea and Spring Onion Linguine

cook 20 mins
  • 6 tablespoons olive oil
  • 2 garlic cloves, chopped
  • a large handful of mint leaves
  • 50 g (2 oz) toasted pine nuts
  • 50 g (2 oz) Parmesan cheese, grated
  • 350 g (11 1/2 oz) linguine
  • 225 g (7 1/2 oz) fresh or frozen peas
  • 4 spring onions, sliced
  • Place the olive oil, garlic, mint, pine nuts and grated Parmesan in a blender or food processor and blend until smooth.
  • Cook the linguini in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
  • Meanwhile, cook the peas in a saucepan of boiling water for 3–4 minutes and then drain.
  • Drain the pasta. Return to the pan and gently stir in the mint pesto, peas and spring onions. Serve immediately.
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