Spaghetti with pea pesto and fried garlic

We suggest you try the usual dish in an unexpected combination: spaghetti with a sauce of green peas.

Spaghetti with pea pesto, roasted garlic and marjoram





Ingredients (2 servings):



For pesto.

• 200g peas (fresh or frozen)
• 2 teaspoons of fresh marjoram leaves + 2 tablespoons of marjoram leaves for topping
• 2 teaspoons of freshly squeezed lemon juice
• 3 tablespoons of olive oil
• salt
• ground pepper
• 12-16 large cloves of garlic, unpeeled.
• 200g spaghetti
• black pepper chopped in mortar

Preparation:



Heat the oven to 220°C

For pea pesto, in a small pan, bring the salted water to a boil, boil the peas for 1 minute. In a glass pour 6 tablespoons of this water.

Then drain the remaining water and quickly rinse the peas with cold water.

Beat peas, marjoram, 3 tablespoons of water that was used in the preparation of peas, lemon juice, olive oil, salt and pepper in a blender or food processor to obtain a homogeneous mass. If the pesto is too dry, add more water. Pour salt and pepper to taste and set aside.



All photos: eatinmykitchen.meikepeters.com



Put the cloves of garlic in a baking mould and place in the oven for 25 minutes (the garlic should become soft enough to be kneaded with a fork), make sure it does not burn. Take the garlic out of the oven, let it cool for a minute, then clean the cloves of the garlic and knead with a fork.

In a large pan, boil spaghetti al dente, strain, add olive oil, stir.

Spread spaghetti not plates, pour pea pea sauce pesto, sprinkle ground pepper and fresh marjoram leaves. Put the mashed garlic on top and serve immediately to the table.



Cook with love!





Source: online-detox.com/articles/112060-spagetti-s-gorohovym-pesto-i-zapechennym-chesnokom