Spaghetti With Pea and Broad Bean Pesto

It’s pea and broad bean season on the allotment (but you can use frozen if you don’t grow your own).

Serves 4
100g shelled peas
100g shelled broad beans
1 small leek
1 clove garlic – finely chopped
1 tablespoon olive oil
juice of half a lemon
a small block of parmesan – about 100g – finely grated
more olive oil
200g spaghetti

Bring a large pan of water to the boil the add the peas and broad beans. Birng back up to the boil and leave boiling rapidly for 3-4 minutes. Drain then soak the peas and beans in cold water to stop them overcooking. Now the fiddly bit – remove the tough skins from the beans.

While the beans and peas are cooling, halve the leek lengthways the slice finely. Heat 1 tablespoon of olive oil in a pan and add the leeks and garlic. Fry gently until soft then put the leeks and the beans and peas into a food processor. If you don’t have one, put them in a large bowl and get ready with your potato masher.

Add a handful of chopped fresh basil, salt, lemon juice, grated parmesan and good splash of olive oil then pulse with the processor blade or mash until you have a rough paste. Thin with more oil if needed.

Bring another large pan of water to the boil and cook the spaghetti as per the instructions on the pack. When cooked, drain, return the pan to the heat and add the bean and pea mixture. Then add the spaghetti and stir well. Once the pesto has warmed through, serve with a simple tomato salad.

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