Tagliatelle with peas and summer green pesto

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  Put the rocket, garlic and pine nuts in a small food processor and whizz, adding 4 tbsp olive oil as you go (add extra if you prefer a thinner texture). Stir in the parmesan and season.

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  Cook the tagliatelle adding the peas for the last minute of cooking time.

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  Drain, keeping 1 tbsp of the cooking water. Toss the pesto, pasta, peas and water together and serve with extra cheese if you like.