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Jamie says: "Frozen peas are so handy for rustling up a quick meal, and most of us have a bag in the freezer. They're a good source of vitamin C and fibre and 80g counts as one of your 5-a-day. The freezer staple can be used in lots of different ways, but this delicious Pea pesto pasta is one of my absolute favourites. It comes together in under 15 minutes, it’s full of light, summery flavours and is a super-flexible recipe, so you can switch it up with different pasta shapes, veg, herbs, cheese and nuts. This dish is healthy, quick and packed with flavour – a proper family favourite." See method
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Tip: You can use this peasto in loads of ways: Try folding it through mashed potato to pack more veg into kids’ mealtimes; mix it with cream cheese to make a tasty sandwich filling; use it to top grilled fish (the frozen white fish fillets are great); swirl it through a mozzarella and tomato salad; or simply use it to top bruschetta. For summer dinner ideas, serve the pasta alongside a roast chicken and a big green salad. It will keep, covered, in the fridge for up to three days. (The top might discolour slightly, but just give it a stir and the vibrant green will come back.)
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