We all know that peas and mint are a match made in heaven but try adding broad beans to the mix and you get a wonderful depth to the flavour. This recipe comes from Donna Hay and is worth sharing.
2 cups frozen peas
2 cups fresh shelled or frozen broad beans
½ lemon, juiced
1 cup mint leaves, plus some pretty ones to garnish
1 cup parmesan, finely grated
¼ cup olive oil
1 garlic, clove
1 packet fresh Tagliatelle pasta
2 chorizo, sliced
Put the water for the pasta on to bring to the boil.
Blitz your peas and broad beans in a bowl of water in the microwave to blanch then set aside. When cooled to the touch, shell your broad beans if they aren’t already shelled.
In a food processor add peas, broad beans, mint, lemon juice, olive oil and garlic. Blitz to a chunky paste. Then add parmesan to gently combine.
Cook the pasta (fresh pasta will only take about 2-4 minutes). Test a piece before you drain.
In a hot pan, fry chorizo until crisping on edges. Remove to kitchen paper.
Gently combine the pesto with the pasta.
Serve and top with chorizo and mint leaves to garnish.