Pasta with pea pesto recipe
- 285 g (10.1oz) frozen peas, cooked
- 80 g (2.8oz) creme fraiche
- 5 g (0.2oz) fresh mint
- 1 sprinkling finely grated parmesan, to serve
- Place all the ingredients in a food processor or blender and puree.
- Stir the sauce through hot, cooked pasta and serve with finely grated parmesan sprinkled on top.
- The sauce can be refrigerated for up to 3 days, but not frozen.
- Creme fraiche does not freeze well.
creme fraiche, parmesan
Taken from www.lovefood.com/guide/recipes/47113/pasta-with-pea-pesto-recipe (may not work)