Spaghetti with pea and mint pesto

Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds, too.

Ingredients

Instructions

1. Cook the peas in boiling water for
   2-3 minutes until just tender, then drain and refresh under cold running water. Pat dry, then tip into a food processor and add the garlic, pine nuts, Parmesan, mint and oil. Season, then pulse very briefly until the ingredients are roughly chopped.
2. Cook the spaghetti according to the packet instructions until tender. Drain, reserving some of the water, then toss with the pesto and about 2 tbsp of the water.
3. Put into warmed bowls and serve at once with Parmesan and olive oil at the table.

Nutrition

BBC Good Food: Pasta & Noodle Dishes