Linguine with peas & mint pesto

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• Lacessit

  05 July 2008

  Lacessit commented on this recipe

  Absolutely delicious. I advise a mortar and pestle for the pesto instead of the food processor though. It gives the pesto a much more granular taste.

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• Lucyf

  25 August 2008

  Lucyf rated and commented on this recipe

  

  Very tasty

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Gran Padano is made with animal rennet, so it�s definitely NOT suitable for vegetarians.

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• Katharine

  18 July 2012

  Katharine rated and commented on this recipe

  

  Made a variation on this last night. Shelled fresh peas, also lightly fried three finely chopped spring onions and half a finely sliced courgette in a little oil. Added lots of fresh mint to a supermarket pesto and combined the lot! Topped the spaghetti with tiny cubes of feta which set off the flavours of the mint and the sweetness of the peas beautifully. Yum!

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Ingredients

• 350g linguine
• 200g peas , fresh or frozen
• 40g mint , stalks removed
• 6 tbsp olive oil
• 2 garlic cloves
• 50g pine nuts
• 50g Gran Padano , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes

Vegetarian

Ingredients

• 350g linguine
• 200g peas , fresh or frozen
• 40g mint , stalks removed
• 6 tbsp olive oil
• 2 garlic cloves
• 50g pine nuts
• 50g Gran Padano , grated

639 kcalories, protein 20.8g, carbohydrate 73.5g, fat 31.2 g, saturated fat 6.1g, fibre 5.4g, salt 0.27 g

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