Pesto Genovese Pasta with Peas

Ingredients

• 180 g Pasta (spaghetti or linguine)
• 90 g Pesto Genovese
• 120 g Frozen peas
• 60 ml Pasta water
• 1 g Salt(optional)
• 0.5 g Black pepper(optional)
• 5 ml Extra-virgin olive oil(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes; reserve about 60 ml of pasta water, then drain.

2. 2

   While the pasta cooks, heat a small pan over medium heat and warm the peas for about 5 minutes (or until hot through).

3. 3

   In a large bowl, stir the pesto with a splash of hot pasta water to loosen it. Add the hot drained pasta and toss well to coat, adding more pasta water as needed for a silky sauce.

4. 4

   Fold in the warmed peas, season with black pepper (and a little salt only if needed), and serve immediately.