Pasta with Pea and Walnut Pesto

Ingredients

• 450 g peas (fresh shelled or frozen)
• 60 g walnuts
• 5 g Basil (1 handful)
• 5 g mint (1 handful)
• 2 cloves garlic
• 40 g Pecorino (30% fat content)
• 400 g whole wheat pasta
• Salt
• 4 tbsp olive oil
• 1 lemon
• Pepper
• edible flowers (for garnish)

Instructions

1. 1.

   Defrost frozen peas, sort and rinse fresh peas. Toast walnuts in a pan over medium heat for 3 minutes without fat, remove and roughly chop. Set aside about 4 tbsp for garnish. Wash, dry, and roughly chop basil and mint. Peel and chop garlic. Grate Pecorino, and squeeze lemon.

2. 2.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente, add 100 g of peas in the last 4 minutes of cooking time with the pasta, then drain and let it drip off (reserve the water). Meanwhile, cook the remaining peas in salted water for about 4 minutes until al dente, drain, chill, and drain. Finely puree with walnuts, herbs, Pecorino, and garlic, mix in oil and approx. 1 tbsp of lemon juice. If necessary, add a little pasta cooking water to create a creamy sauce. Season with salt and pepper.

3. 3.

   Mix the pasta with pesto, taste, spread on plates and sprinkle with nuts. Serve garnished with edible flowers as desired.