Serves: 3-4
Ingredients:
- 250g Peas, fresh or frozen
- 50g Pistachios, shelled (plus extra for garnishing)
- 45g Parmigiano Reggiano
- 350g Calamari Giganti-style Pasta
- @bluestateevoo Reserve Quality
- Fresh mint, to your liking (for pesto & garnish)
- Water, approximately 3 cups (more or less)
- Salt & pepper
Method:
1. Heat a pan on high and add EVOO followed by peas and 1/2c of water. Allow
to cook for approximately 5-7 minutes or until the peas are tender.
2. Once the peas are ready add to a blender with the water that’s in the pan.
Add the pistachios, Parmigiano, mint, salt & pepper as well as 1/2c of water.
Blend until smooth. Set aside.
3. Boil a pot of salted water. Once the water has come to the boil add the pasta
and cook per packet instructions.
4. Once the pasta is ready; Reserve 1 - 2 cups of pasta water. And drain the
pasta.
5. Using the same pan as used for the peas, add a drizzle of EVOO, add the
blended pesto mixture and approximately 1 1/2c of the pasta water (add
pasta water to the blended pesto as required; you want a sauce-like
consistency).
6. Mix and add the strained pasta into the pan. Mixing thoroughly to ensure the
pasta is well coated in the pesto. Garnish with pistachios and mint leaves.
