Pea & Pecorino Pasta With Coriander Jalapeño Pesto

Prep Time 15 min
Cook Time 15 min
Total Time
30 mins
Serves 4



  • 500g fusilli pasta
  • 250 g fresh peas
  • 3 tbsp BLACK MAMBA Coriander Jalapeño Pesto
  • 125 ml olive oil
  • spring onions, finely sliced
  • a big handful of chopped coriander
  • 125 ml pine nuts, toasted
  • a generous amount of shaved Pecorino Romano cheese
  • a squeeze of lemon juice
  • sea salt and freshly ground pepper  


  1. Cook the pasta in salted water according to the package instruction, then drain and toss with a splash of olive oil and set aside to cool.
  2. Blanch the peas for a few seconds in hot water and then refresh in ice water.
  3. Combine the BLACK MAMBA Coriander Jalapeño Pesto and olive oil in order to thin out the pesto. Toss the pasta in the pesto to evenly coat.
  4. Add half of the peas, spring onions and chopped coriander, a squeeze of lemon and toss to combine. Top with the rest of the peas and then garnish with toasted pine nuts and Pecorino cheese. Season to taste and serve.

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