1. Cook the peas in boiling, salted water for 5 minutes. Drain, reserving 120 ml (4 fl oz) 1/2 cup of the cooking water.
2. Rinse the peas under cold water to retain their colour.
3. Blend the peas with the oil, chives, tarragon, pinenuts and a little pepper in a blender until creamy.
4. Add the reserved cooking water to dilute the sauce.
5. Reheat in a saucepan and pour over pasta or boiled rice, mixing well.