Creamy Pea & Pesto Pasta

Ingredients: The ingredient amounts are for two servings.

• Penne Pasta 200g or 7oz
• Olive Oil 1 tsp
• Frozen Peas 200g or 7oz
• Garlic Cloves 2
• Parmesan 40g or 1.4oz
• Green Pesto 3 tsp
• Pasta Water 1 ladel
• Feta Cheese 50g or 1.8oz
• Pistachio 10g or 0.35oz
• Salt pinch
• Black Pepper twist

Instructions:

Bring a large pot of salted water to a boil. Add the penne and cook according to
the packet instructions until al dente. Before draining, reserve a ladleful of pasta
water (about 60 to 80 ml) and set aside.

While the pasta cooks, heat a drizzle of olive oil in a pan over medium heat. Add
the peas and minced garlic, and sauté for 3 to 4 minutes until the peas are tender
and bright green. Transfer half of the peas to a small plate and set aside for
topping.

Add the grated Parmesan to the remaining peas in the pan and cook for a further 1
to 2 minutes. Transfer this mixture to a blender or use a stick blender. Add a splash
of the reserved pasta water and blend until smooth and creamy, adding a little
more pasta water as needed to reach a silky sauce consistency.

Return the drained penne to the pot over low heat. Stir through the pesto and the
pea-Parmesan sauce, adding a little more pasta water if needed to loosen and
coat the pasta evenly. Season with salt and black pepper to taste.

Divide the pasta between two bowls. Top with the reserved whole peas, crumble
the feta generously over each serving. Scatter the chopped pistachios on top and
finish with an extra crack of black pepper. Serve immediately.