Pea & Mint Gigli

Ingredients

150g gigli pasta

200g peas (fresh or defrosted if frozen)

150ml Estate Dairy Milk

20g parmesan, finely grated

Juice of ½ lemon

5g (small handful) fresh mint leaves

Salt and black pepper

To serve: 

30g pistachios, roughly chopped

Zest of 1/2 lemon

Small handful fresh mint leaves, finely sliced

2–3 tbsp extra virgin olive oil

Burrata or stracciatella

Pinch of salt & black pepper

Method

1. Cook the gigli in salted boiling water until al dente, then drain, reserving a small splash of the cooking water.

2. Blanch the peas in boiling water until tender, then drain. Add the peas to a blender with the milk, parmesan, lemon juice and mint. Blend until smooth and vibrant green.

3. Return the pasta to the pan with the rest of the peas and pour over the sauce, warming gently over a low heat until silky, loosening with a splash of the reserved cooking water if needed. Season to taste with salt and black pepper.

4. In a small bowl, mix the chopped pistachios with the lemon zest, mint, olive oil and a pinch of salt to create a loose, spoonable topping.

5. Divide the pasta between bowls and top with half a burrata on each. Spoon over the pistachio mint topping to serve.