Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 400 g of peas
- - 250 g of capellini pasta
- - 20 g of pine nuts
- - 1 hot pepper
- - 1 bunch of basil
- - 1 tablespoon of parsley
- - 1 teaspoon coriander beans
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Remove stem and seeds from the chilli, protect your hands with kitchen gloves. Rinse and dry. Combine in a mortar pepper, pine nuts, grains of coriander, a little salt and parsley leaves. You start to pound with a pestle and then gradually add 2 tablespoons of olive oil. Keep going until you get a thick pesto; if necessary together with very little water.
- Boil the peas in boiling salted water for about 10 minutes. Drain with a slotted spoon and keep the water warm. Set aside 2 tablespoons of peas and blend with the rest of the bunch of basil leaves, adding the cooking water sufficient to obtain a smooth cream.
- Boil the pasta in the peas water, drain it al dente but not too dry in a bowl, add the spicy pesto and stir. Spread the noodles in the dishes that you already coated with a layer of basil cream, complete with the peas you left aside and serve immediately.
