Pea pesto pasta

1. Boil the frozen peas for 2-3mins until cooked. Drain the peas, rinse with cold water, then pat dry with kitchen roll or a tea towel
2. Toast the pine nuts in a dry frying pan until they start to colour slightly
3. Finely chop the garlic cloves and coarsely grate the parmesan, then add both to a food processor with the toasted pine nuts, mint, olive oil, and cooked peas. Season with salt and pepper, and then give it a short blitz so that the mix retains a rough texture
4. Cook the tagliatelle for 8-10 minutes until al dente. Drain the pasta but keep some of the starchy water
5. To serve, mix the pea pesto with the tagliatelle, and add two table spoons of pasta water to loosen it up. Serve in pasta bowls, with a final drizzle of olive oil, a sprinkle of mint and extra parmesan shavings

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