- 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
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.