Tagliatelle with fresh homemade pea and rocket pesto

Pestle together the following:
– 30g pine kernels
– 20ml olive oil
– 20 fresh basil leaves
– 10 fresh rocket leaves
– 3 tsp of frezh garden peas
– 1/2 clove of garlic
– dash black pepper and salt
– 3 tsp fresh finely grated parmesan

Cook tagliatelle al dente and strain out water. Add tagliatelle back to the pan and add generous coating of olive oil. Stir in the pesto and turn through the pasta for 5 mins.

Serve with cracked black pepper, parmesan scrapings and a glass of good dry white wine