Pesto of peas

Fresh peas are finished, sadly enough. I know, frozen peas are also delicious and perfect for this recipe.

For 2p, half 500 grams of cherry tomatoes. Put them in an oven dish, skin downwards. Spread the zeste of 1 lemon, 4 sliced garlic cloves, peppepr, salt and a drizzle of olive oil. Bake in the oven at 180° for 25-30 mins.

Parboil shortly 300 grams of frozen peas. Drain and rinse with cold water. Blend with fresh mint leaves, pepper and salt. Add 2 table spoons of good olive oil.

Boil a portion of spaghetti for 2p al dente. Keep some of the cooking liquid. Mix tomatoes, pesto and spaghetti. Add some cooking liquid if needed. Finish with fresh mint leaves and burrata.


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