Cook the pasta following the manufacturer’s instructions. Let it cool.
Pasta with green pea pesto
- 220 g green peas
- 80 g Parmesan cheese (plus a little more to sprinkle on top)
- 40 g pine nuts
- 1 clove of garlic
- ½ lime
- 150 ml Borges classic olive oil
- 25 g fresh basil
- Salt and freshly ground black pepper
- 360 g Borges penne
Step by step
To make the pesto, cook the peas in boiling water and then chill them in ice water or in the fridge. Once cool, add them to the Parmesan cheese, pine nuts, garlic, lime juice, olive oil, basil, salt and pepper.
Blend everything in the blender until it forms a paste (if it’s too thick, you can add a little more olive oil).
Mix the pesto with the pasta and sprinkle with Parmesan to taste.