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Spaghetti with pea & mint pesto
- 250g shelled fresh peas (just under 900g/2lb in their pods)
- 2 fat garlic cloves , finely chopped
- 50g pine nuts , toasted
- 50g fresh parmesan cheese, chopped into small chunks
- good handful fresh mint leaves (about 20g/)
- 6 tbsp extra-virgin olive oil
- 350g dried spaghetti
- freshly grated parmesan cheese
- extra-virgin olive oil
Directions:View on BBC Good Food
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