Pasta with green pea pesto

Ingredients for 2 portions:

• 270g pasta
• salt

• 150g frozen peas
• 50g Cavolo nero (or any Lacinato kale)
• 5g garlic (about 1 clove)
• 1 lemon (peel and 30g of juice)
• 30g olive oil
• 30 twists of black pepper (about 1 teaspoon)
• 0.5 teaspoon dried mint (if you have some fresh mint, add a bit of that)
• 0.25 teaspoon salt
• 50g Parmesan cheese

• 1 courgette

Methods:

• Preheat a frying pan with a bit of olive oil. Cut the courgette in half, then cut each half lengthwise into quarters. Fry the quarters on high heat on both cut sides, aiming to lightly char them while keeping them lightly crunchy in the middle.
• Grate the cheese and set it aside.
• Defrost the peas.
• Start boiling the pasta in a pot of salty water.
• Peel the lemon with a vegetable peeler and chop the peel finely.
• De-stem the kale. Wash, dry and chop it finely.
• Make the pesto: handblender peas, kale, roughly chopped garlic, lemon peel, 30g of lemon juice, 30g of olive oil, 30 twists of black pepper, mint and salt.
• Stir the grated cheese into the pesto.
• Once the pasta is ready, drain it and immediately mix with the pesto.
• Serve topped with courgettes.