Weekend kitchen

Minted pea, broad bean & pistachio pesto

It’s easy being green with this delicious pesto. Serve it with pita crisps, on toasted breads or as a side to lamb.

1⁄2 cup peas, thawed frozen (or fresh new season ones, if you’re lucky)

1⁄2 cup podded broad beans

1 clove garlic, peeled and roughly chopped

Small handful mint

Small handful pistachio kernels Small handful freshly grated

parmesan

1 lemon, finely grated zest and a good squeeze of juice About 1⁄4 cup extra virgin

olive oil

Place peas, broad beans, garlic, mint leaves, pistachios, parmesan, lemon zest and juice in a food processor or blend and mix until combined. Drizzle in olive oil until the mixture comes together to form a chunky paste.

Season to taste with salt and pepper, and add extra mint, parmesan or lemon juice if desired. Makes about 11⁄2 cups

Pea, pine nut & parmesan pasta

This simple but satisfying dish uses orecchiette pasta – orecchiette is Italian for little ears, which is pretty much what this pasta resembles.

Their little scoop shape just happens to be perfect for cupping peas as they make the journey from the bowl to your mouth.

2 cups dry orecchiette pasta

1 cup frozen baby peas Knob of butter

Splash of extra virgin olive oil

1 clove garlic, crushed

1 lemon, finely grated zest and a small squeeze of juice Freshly grated parmesan

To serve

Toasted pine nuts Fried pancetta

Cook pasta in boiling salted water according to packet directions. Just before draining, add peas and boil for an extra minute.

Drain and place in a bowl. Add butter, some olive oil, garlic, lemon zest, a little lemon juice and the parmesan. Season to taste.

Serve warm or at room temperature, scattered with toasted pine nuts, crispy pancetta, a good drizzle of olive oil and extra grated parmesan. Serves 4

Spring pea & miso soup

The flavour of the miso with the peas in this soup mimics the umami flavour of pea and ham soup, but with a lighter feel that is just right for this time of year. Served in small bowls, it makes a perfect beginning to a spring meal.

1-2 tbsp butter or ghee

1 onion, chopped

3 cloves garlic, finely chopped

1 heaped tbsp white miso

2-3 tbsp white wine

3 cups frozen peas

4 cups vegetable or chicken stock

Garnishes Wasabi peas Toasted sesame seeds Microgreens

Melt butter in a saucepan over moderate heat and saute onion and garlic until softened but not coloured. Stir miso paste into wine until combined and set aside.

Add peas, stock and miso mixture to pan and simmer for 25 minutes. Season soup with salt and freshly ground black pepper (go easy on the salt to start with, as miso is naturally salty) and process until smooth – a stick blender makes this a simple task.

Serve soup topped with a few wasabi peas, toasted sesame seeds (using both black and white seeds gives a nice contrast) and microgreens. Serves 4