Yes, peasto.

I know, it’s a terrible pun. Worst of all, I’m probably not the first to use it.

However, I suppose you could also try calling it peatchup, especially if you’re trying to feed peas to your kids. Kids will try foods with funny names, right?

Other than that, I quite like this sauce as it’s a nice change from traditional pesto, especially when you don’t have fresh basil on hand (or a jar in the fridge).

And as for traditional pesto (at least freshly made – I don’t know about the shop-bought type), peasto can easily be frozen. In this case, you have two options:

1. all of it together – in that case, you’ll have to eat the whole batch after thawing
2. in portions: use the ice cube tray or mini muffin tins for this – then you’ll only need to defrost one of two cubes per pasta portion

Serves 6

• 300g / 10 oz. frozen peas
• 1 garlic clove
• 50g / 2 tbsp pine nuts
• 50g / 4 tbsp grated Parmesan
• 6 tbsp olive oil
• A small bunch of tarragon
• Salt & pepper

In a small pan, toast the pine nuts until fragrant. Set aside.

Cook the peas for 3-5 minutes, or until tender, and drain.

Tip the peas into a food processor or blender.

Add the garlic, pine nuts, Parmesan, olive oil and tarragon. Season with salt and pepper, then pulse until smooth-ish.

The sauce is on the thick side, so add 125ml / half a cup water if you want it more runny. Ideally, add water from the cooking pasta.

Enjoy!