PEA & MINT PESTO WITH PINENUTS & LEMON

MAKES APPROX 1½ CUPS / PREPARATION 10 MINUTES / COOKING 2 MINUTES

Mushy peas are a classic accompaniment for ham, but this bright and barely cooked version seems better for summer days. This is grand slathered over crostini with wafer-thin slices of ham. It’s also excellent as a base of a pasta sauce; just loosen it with some of the pasta cooking water.

1½ cups frozen peas

1 small clove garlic

¼ cup toasted pinenuts zest and juice of ½ lemon 4 tablespoons extra virgin olive oil a small handful mint leaves, shredded

Blanch the frozen peas in boiling salted water for 1-2 minutes, then drain and refresh in cold water. Drain well.

Put the garlic in a food processor and blitz. Add the pinenuts and grind to a coarse crumb. Add the peas and pulse, but leave reasonably chunky. Add the lemon zest and juice and olive oil. Season with salt and stir through the mint just before serving.