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Orecchiette with Walnut and Pea Pesto
Ingredients
  • 1 cup (100g) walnuts, roasted and cooled, plus extra chopped to serve
  • 1 ½ cups (180g) frozen peas, blanched and refreshed
  • 3 tsp dried Italian herbs
  • ¾ cup (60g) finely grated parmesan
  • 2 garlic cloves, crushed
  • Juice of ½ lemon
  • 1 cup (250ml) extra virgin olive oil
  • 400g orecchiette
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