Linguine, garden peas, pea shoots, basil, garlic, basil oil, pine nuts, cream cheese.
Sautee 1 clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts. Grind thoroughly and then stir in a tablespoon of cream cheese.
2) Drop the linguine into salted boiling water for 10 minutes, adding a handful of garden peas during the last 2 minutes.
3) Stir through the creamy pesto and serve, topped with peashoots and pine nuts