METHOD
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tomato salsa
Grate the ripe tomato into a bowl (use large holes). Add olive oil and spicy chili sauce. Season to taste with salt and pepper, then set aside until needed.
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cook the pasta and peas
Place a large pot with salted water over high heat. When the water starts to boil, add the pasta and cook as written on the package instructions. Add frozen peas to a sieve. Place the sieve into a pot with cooking pasta and cook for about 2 - 3 minutes. Transfer the peas to a blender. Drain the pasta and reserve 120ml (1/2 cup) of the cooking water when the pasta cooks.
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make the pea mint pesto
Combine peas, parmesan cheese, pine nuts, mint, olive oil, garlic, lemon juice, and reserved pasta water in a blender. Blend into a smooth cream, then season to taste with salt and pepper. Pour the pea pesto into a large pan, and add the hot cooked pasta. Toss to combine. If necessary, add more water.
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serve
Divide the Pea Pesto Pasta between four plates. Serve with homemade tomato salsa and fresh burrata cheese. Optionally drizzle with olive oil and add a leaf or two of fresh mint.