Pea pesto

Serves 4. Preparation time 5 minutes.

300 g frozen baby peas
juice and zest of 1 lemon
1/2 teaspoon fresh mint leaves or mint sauce
2 tablespoons grated pecorino
2 cloves of garlic, minced
2 - 4 anchovy fillets, finely chopped
a splash of olive oil

• Rinse the peas in running water. Drain and place in a bowl.

• Using a masher or a pestle and mortar, pound all the ingredients together, adding no more than half the lemon juice and 2 anchovies to start with. Taste and add more to your preference.

• Spoon the pesto over cooked pasta and sprinkle with extra cheese. You could add some feta, too.

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