Wholewheat spaghetti with pea pesto

Method

1. First, make the pesto. Place 100g of the peas in the small bowl of a food processor and set the remainder aside to use as a garnish. Add the parmesan, lemon juice, basil, olive oil, chilli flakes and some salt and pepper to the processor, then whizz until smooth. Taste and adjust the flavourings as desired. Set aside.

2. Bring a large saucepan of salted water to the boil and cook the pasta as per the packet instructions. Meanwhile, toast the pine nuts in a small heavy-based frying pan, stirring constantly, until golden brown. Remove to a heatproof bowl to cool.

3. Drain the pasta and toss with the pea pesto. Toss through the reserved peas, basil leaves and toasted pine nuts, season generously with black pepper and some more chilli flakes if desired.