Pasta with Peas and Homemade Pesto

Ingredients

• 80 g fresh basil
• 2 Garlic cloves
• 50 g Pine nuts
• 120 ml olive oil
• 2 tbsp freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• 500 g trofie pasta
• 150 g peas

Instructions

1. 1.

   For the pesto, rinse the basil and pat dry. Peel and roughly chop the garlic. Toast the pine nuts in a dry pan over medium heat until golden brown; remove and let cool. Reserve one tablespoon. In a mortar, crush the remaining pine nuts with the basil and garlic, gradually adding olive oil until a smooth pesto forms. Mix in parmesan and the reserved pine nuts, seasoning with salt and pepper.

2. 2.

   Cook the pasta in salted water al dente. Add the peas during the last 5 minutes of cooking. Drain everything and toss with the pesto. If needed, add a splash of pasta water to loosen the sauce, then serve.