Making Peas...

We had the final picking of peas last night. At the end of the crop, the peas or often larger, harder and beginning to dry out. Not being one for waste and always happy to experiment, I made a pea pesto.

It was delicious with my homemade pasta and combined with sauteed mushrooms and artisan cheese. Happily the yield was sufficient that we should be able to have another two similar suppers before it's all gone.

It's simple: peas shelled and blanched with a handful of fresh mint, a clove of garlic, roughly grated hard cheese (like Parmesan - I used a very mature local cheddar), and olive oil. Pulse until you get the texture you want. I like somewhat chunky which was helped by the slightly mature peas. Season to taste with salt. Stir through hot pasta with more cheese and olive oil.

I need to write this down (properly) so that I can make it again!
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma

Post Script

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