Slimy Pea Pesto Whole Wheat Penne

Ingredients

• 200 g (7 oz) Barilla Whole Wheat Penne Rigate
• 150 g (6 oz) Frozen Petit Pois, thawed
• 1 tbsp Extra Virgin Olive Oil (I’m still totally in love with Pomora at the moment)
• Large Handful Fresh Basil
• Zest of 1/2 Unwaxed Lemon
• 2 tsp Freshly Grated Parmesan
• Sea Salt & Freshly Ground Black Pepper
• Squeeze of Fresh Lemon Juice

Instructions

1. 1

   Cook the pasta in a pan of boiling, salted water until it is al-dente.

2. 2

   Meanwhile, make the pesto. In a small food processor or mini chopper (I swear by this one), blend the petit pois, olive oil, basil, lemon zest, parmesan, and a generous amount of salt and pepper. I like a smoother sauce, but you can also go for a chunky pesto. Add lemon juice to taste.

3. 3

   Drain the pasta well, and stir in the pea pesto. Serve straight away, divided between two warm bowls.