400gof frozen peas or 500g fresh podded peas(300g with pods removed)
Handfulfresh basil leaves
15ggrated Parmesan(or vegetarian cheese for a veggie option)
Pinchof Sea salt and black pepper
Extra fresh basil leaves,Parmesan and olive oil
Start by cooking the spaghetti in salted water and according to the packet instructions.
Whilst the spaghetti is cooking place a large pan on a medium heat. Add the oil, chopped onions and garlic then fry until soft. Next pour in the boiling water and add the peas. Bring to the boil and simmer for 2 minutes. Remove from the heat and stir in the basil.
Blend the onion and pea mixture whilst still in the pan using a hand blender or transfer to a blender machine. Blend until smooth. Next add the grated parmesan, salt and pepper and mix in well.
Drain the cooked spaghetti and transfer to the pea puree. Toss together well then serve with extra parmesan, basil leaves and a drizzle of oil.
Recipe tip: Save some of your pasta cooking water. Then, if you find that your pesto is too thick to evenly toss through the cooked pasta, add a couple of ladles of the pasta water to help loosen and combine. The starch in the water, left over from the pasta, will also ensure that the pesto doesn't become too watery.