Whether you use fresh or frozen peas, this quick and easy fettuccine dish is a sure winner for dinner.
Time: 25 minutes
- 60g pine nuts
- fresh fettuccine for two
- 225g shelled peas, fresh or frozen
- 4 tablespoons olive oil
- 1 crushed clove of garlic
- 8-10 fresh basil leaves torn to shreds
- freshly ground black pepper
Scatter the pine nuts on a baking sheet and cook under a preheated hot grill until lightly browned and fragrant. Cook the pasta, uncovered, in boiling salted water, until tender. Put the peas and oil in a small pan, add the garlic and the basil, season with a little salt and pepper, and cook over a gentle heat for 10 minutes, or seven if using frozen. Drain the pasta and toss in a large bowl with the hot peas and their olive oil, and the toasted pumpkin seeds.