1. Cook pasta in boiling water (no need to add salt) for five minutes. Add the peas and continue cooking until the pasta is just tender. (These instructions are based on dried tagliatelle which usually cooks in 7-9 minutes - if you use a different pasta shape check the cooking time and if it's different, cook the pasta for a little more or less time before adding the peas.)
2. Meanwhile, put the fresh basil, cheese, garlic, fromage frais and stock in a small blender. Blitz to a rough paste, adding a little more stock if necessary.
3. Drain the pasta. Stir in the pesto and eat immediately.
If you don’t have a blender, finely chop the basil and beat everything together to a rough paste. The pesto will keep, covered, in the fridge for up to two days.
This recipe has been tried and tested by members of our Patient Information Panel.
I like pesto so it was nice to have one without all the oil
Heart Matters reader Louise Gillard said:
"All my family enjoyed this. I like pesto, but usually it is very oily, so it was nice to have one without all the oil. The garlic was quite strong, which we liked, but use less if you're not a garlic lover."
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