1 kg (2 1/4 lb) garden peas, shelled and pods discarded
175 ml (6 fl oz) 3/4 cup extra-virgin olive oil
few fresh chives
1 handful fresh tarragon leaves
1 handful pinenuts
salt and pepper
175 ml (6 fl oz) 3/4 cup extra-virgin olive oil
few fresh chives
1 handful fresh tarragon leaves
1 handful pinenuts
salt and pepper
method
1. Cook the peas in boiling, salted water for 5 minutes. Drain, reserving 120 ml (4 fl oz) 1/2 cup of the cooking water.
2. Rinse the peas under cold water to retain their colour.
3. Blend the peas with the oil, chives, tarragon, pinenuts and a little pepper in a blender until creamy.
4. Add the reserved cooking water to dilute the sauce.
5. Reheat in a saucepan and pour over pasta or boiled rice, mixing well.
2. Rinse the peas under cold water to retain their colour.
3. Blend the peas with the oil, chives, tarragon, pinenuts and a little pepper in a blender until creamy.
4. Add the reserved cooking water to dilute the sauce.
5. Reheat in a saucepan and pour over pasta or boiled rice, mixing well.
serving amount
serves 6
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