pea pesto pasta with crunchy crumbs - Cook with Gem

Ingredients

• 400g (1lb) dried pasta – any shape
• 250g (9 oz) frozen peas
• 90g (3 oz) basil leaves and stalks – the stalks have tons of flavour
• 60g (2 oz or half a cup) pumpkin or sunflower seeds
• or raw whole almonds
• 85g (3 oz) roughly chopped Parmesan or mature Cheddar
• Half a teaspoon freshly ground black pepper
• 2 tablespoons your best extra virgin olive oil or any olive oil
• zest and juice of half a lemon
• or half a teaspoon white wine vinegar
• 2 tablespoons olive or rapeseed (canola) oil
• 2 cloves garlic, unpeeled but squashed with a knife
• 2 slices stale bread or 2 handfuls of breadcrumbs if you have some in your freezer
• sea salt, freshly ground black pepper, red chilli flakes to taste
• Optional – zest of a lemon