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Pea Sauce For Pasta or Rice

ingredients

serves 6
1 kg (2 1/4 lb) garden peas, shelled and pods discarded
175 ml (6 fl oz) 3/4 cup extra-virgin olive oil
few fresh chives
1 handful fresh tarragon leaves
1 handful pinenuts
salt and pepper

method

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.

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