How to make it

  • Cook the pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.
  • Bring a pan of salted water to a boil and cook the potatoes for about 10 minutes. When done drain and slice the potatoes thickly.
  • # For the pesto sauce, blend coarsely the walnuts, garlic, fresh coriander, parmesan cheese, lemon and half the olive oil. Season with salt and pepper.
  • Heat the remaining olive oil in a pan and fry the potato slices on medium heat for about 5 minutes or till golden brown on both sides.
  • Add the peas and the pesto sauce. Mix well and cook for about 2 minutes. At serving time, add the cream (optional) and pasta to the warmed pesto sauce and potatoes. Mix gently and toss till well heated through. Serve with extra parmesan.

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