1 400g packet San Remo Artisan spaghetti
1 ½ cups basil
3 cloves garlic, peeled
¼ cup grated parmesan cheese, plus more for serving
¼ cup olive oil
¼ cup toasted pine nuts, plus more for serving
½ cup green peas, blanched
Salt to season
½ a brown onion, finely chopped
1 tsp extra virgin olive oil
1 cup peas (frozen are ok)
½ cup flat leaf parsley, roughly chopped
½ cup basil, roughly chopped
¼ cup chives, roughly chopped
Zest of ½ a lemon
Cook your pasta according to packet instructions, until al dente.
To make the pesto:
With a stick blender or in a small food processor, blitz the basil, garlic, parmesan cheese and olive oil until combined, then add the peas and pine nuts. Blitz again until smooth and add extra olive oil if necessary.
In a saucepan fry the onion in the olive oil and butter, add the peas, cook for 2 to 3 minutes then add herbs and toss to combine.
Add the cooked spaghetti with some of its cooking water to the pan and toss everything together until the spaghetti is coated in the pea mixture. Season with salt and pepper. Turn the heat down low and stir in about 1 ½ cups of the pea pesto.
Place in your serving bowl, grate lemon zest over the top, and sprinkle with a little more parmesan.