Aiming to fill a hand held wizzer, served with spagetti, which was already cooked.
Incredients
- Half a pint of frozen Petit Pois
- One red onion roughly sliced
- 4 cloves of garlic, chopped
- Handful of walnuts, say 20 halves
- One slice of lemon
- Half teaspoon salt
- Spouts of a fennel
- Some celery spouts
- Teaspoon crushed black pepper
- Tablespoon sliced parmesan
- Third of a pint of virgin olive oil
Add a small amount of boiling water to peas, onion, 3 cloves of chopped garlic and walnuts.
Bring back to the boil, boil for three minutes.
Seive, adding juices to the pasta which should be ready about now.
Add par boiled peas to mixer.
Add salt, pepper, one clove of raw garlic, fennel, celery, parmesan, olive oil.
Whizz, mix half into pasta to serve three.
I sprinkled with dessicated coconut, though the less adventurous didn't.
Remaining half shown below.
Well received lunch.
