Print recipe

Green pea pesto pasta, with goats cheese

Green pea pesto pasta, with goats cheese

serves one

1 cup frozen peas, defrosted under running water
Decent handful fresh basil
Small handful fresh mint and parsley
4 garlic cloves
1/4 cup walnuts, lightly dry toasted in a frying pan
Zest of one lemon, plus one Tbsp juice
Drizzle of olive oil
Heaps of salt and pepper
One portion wholemeal spaghetti, cooked in salted boiling water until al dente
Splash of Peter Yealands reserve sauv that you’re drinking

To serve:
Soft crumbly goats cheese (or use feta of you prefer)
Extra herbs
Salt and pepper
Peter Yealands Marlborough Sauv

Optional:
Braise some thick slices of fennel and some additional peas in a little butter and salt and lemon juice until golden brown, piled on top.

Method:

Run the peas under some hot water to soften and defrost. Drain, and add to the bowl of a food processor.

Add the herbs, the garlic, the toasted walnuts, lemon zest and juice, a drizzle of olive oil, and a generous sprinkle of salt and pepper. Blitz until blended but still chunky. Taste and adjust as necessary. You might want to up the lemon or the salt.

If braising the fennel and peas, simply brown a knob of butter in a pan, and on a medium-high heat add the fennel and a handful of peas and a sprinkle of sea salt and cook for about ten minutes.

Drain the pasta but reserve a tiny bit of the cooking water. Add a splash of sauv and the pesto to the same pot and mix through. Twirl it onto your plate with tongs and garnish with chunks of goats cheese. Pour yourself a glass of Peter Yealands Reserve sauv and have a very happy Sauvignon Blanc day.