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Raspberry panna cotta

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Pea and pesto pasta salad

Pea and pesto pasta salad

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Pea and pesto pasta salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Ingredients

100 g trimmed mangetout
100 g trimmed sugar snap peas
250 g short pasta
1 punnet basil pesto
Good handful Italian wild rocket
Shavings of Parmesan
Olive oil
Milled salt and black pepper to taste

Method

Drop mangetout and sugar snap peas into a large saucepan of boiling, salted water. Allow the water to return to the boil and remove the vegetables with a slotted spoon.
Add pasta to the boiling water, cook until just done, drain and mix with pesto and blanched peas. Season to taste. Add rocket and Parmesan, and drizzle with olive oil.