As we have peas and lots of mangetout we are eating them – as you would.
Early in the week I managed to harvest a bunch of basil from the greenhouse so I made a batch of pesto.
For pesto whizz up basil, garlic, grated Parmesan, pinenuts and olive oil.
Then I managed to pick enough peas so that there were still some left after I shovelled handfuls into my mouth.
Cook pasta. Just before it is ready add in some sliced mangetout and some peas. Drain. Mix with spoonfuls of pesto, sprinkle with more Parmesan and devour.