Cobnuts are a type of hazelnut traditionally grown in Kent, UK and they are in season right now! If you can’t find cobnuts in your supermarket, regular hazelnuts will work just as well. This recipe is vegetarian but can easily be made vegan by using dairy free cheese!
• 1/2 cup cobnuts, de-husked and shelled
• 1 large bunch basil
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 1/4 cup grated Parmesan Reggiano cheese or dairy free vegan alternative of your choice (I make this with Koko mature cheddar so my dairy free toddler can enjoy it with us) and more to serve
• 1 cup frozen peas
Add all the ingredients to a blender and pulse until ingredients are combined but still a bit grainy.
Allow 75-100g penne per adult and around 50g per child and cook in a large saucepan according to the instructions. Add the peas to the pasta water when the pasta has around 3 minutes left to cook. Drain the pasta/ pea mixture when the pasta is cooked but still al dente. Return the pasta to the pan and add the pesto, cooking until the pesto is heated through. Serve with a generous sprinkle of Parmesan or dairy free cheese shavings. Enjoy!