Spaghetti With Pea Pesto

For the Pesto:

• 1 tbs sunflower seeds
• 1 tbs pumpkin seeds
• 1 clove garlic
• 2 tbs olive oil - good quality
• 1 can Batchelors Marrowfat 'Bigga' peas - drained and rinsed
• 25g basil
• Juice and zest one lemon
• Salt & Pepper to season

• 150g Spaghetti (I used a wholegrain spelt) cooked as per the packet instructions
• 20g soft goats cheese - optional

1. Place the seeds into a food processor, blender or mini chopper and whizz until roughly ground. Add the garlic and the oil and whizz again.
2. Add the peas (reserve a spoonful for garnish), basil and lemon juice and zest and whizz until you have a chunky paste, thin with water if needed and season to taste.
3. Cook the pasta as per the packet instructions, drain (reserve some of the cooking water), add the pesto to the pan with a little pasta water to thin it, stir and allow to heat, add the freshly cooked pasta and reserved peas and mix well.
4. Serve immediately topped with little pieces of goat's cheese and some more basil leaves.