parpadelle with pea pistachio and mint pesto
By Circus Gardener
This recipe is quick, simple and delicious. If fresh peas are not available use organic frozen peas, but thaw them first. I used parpadelle because it just happens to be one of my favourite pastas, but do try this with the pasta of your choice. To speed the whole process up, the pesto can be prepared whilst the pasta is cooking, meaning the whole dish can be ready in around 15 minutes.