Peas are underrated and should be used more often, especially this summer. I think my next pea adventure will be pea soup.
Half a packet spaghetti pasta
1 1/2 cups frozen peas
2 cloves garlic
200 grams pistachios
100 grams parmesan cheese
Bring a pan of slightly salty water to the boil and add the peas, cook until they are just done, set aside.
Cook pasta al dente in a pan of salty water.
Whilst the pasta is cooking, grate the parmesan cheese finely and de-shell the pistachios.
Add the parmesan cheese, pistachios, garlic, 1 cup of the peas and a drizzle of oil into a food processor or use a stick blender, blend until the ingredients are smooth.
Fry the scallops for a minute (or two depending on the size) on each side in a frying pan.
Drain the pasta but keep a cup of the pasta water, the water will help the pesto cling to the pasta.
Back in the pan, add the water, scallops, excess peas and the pea pesto, stir together and serve.
Top with some finely grated parmesan cheese.
Recipe adapted from Smitten Kitchen