Most kids love pesto pasta, and the addition of peas and feta cheese makes this one sweet and creamy.

Prep Time: 15 minutes, cook time: 15 minutes, servings: 4 

Ingredients

2 cups loosely packed fresh basil leaves, plus extra for garnish

2 large green chiles, seeded (optional)

1 small clove garlic

Sea salt

3 tablespoons pine nuts

1/3 cup extra-virgin olive oil

3 1/2 ounces feta or goat cheese, coarsely crumbled

Freshly ground pepper

8 ounces fresh or frozen peas, thawed

14 ounces tagliatelle or fettuccine

Freshly grated Parmesan for serving (optional)

Directions

1. Place basil, chiles (if using), garlic and a large pinch of salt in a food processor; process until coarsely chopped.

2. Toast nuts in a small dry pan over low heat, shaking occasionally until golden on both sides, 2 to 3 minutes. Transfer to basil mixture in food processor and process until coarsely chopped. Add half of the oil and process until almost smooth; transfer to a bowl. Add remaining oil and the feta and stir to combine. Add salt and pepper to taste.

3. Bring a small saucepan of water and a large pot of salted water to a boil. Add peas to small saucepan and simmer 5 minutes if fresh, 3 minutes if thawed; drain. Add pasta to large pot and cook according to package directions; drain and return to pot. Immediately add 2 to 3 dollops of pesto and the peas to pasta and toss until pasta is well coated. Transfer to serving bowls, sprinkle with Parmesan (if using) and garnish with basil leaves. Serve any remaining pesto on the side. (Pesto can be frozen in an airtight container up to 1 month. This makes a delicious topping for fish or vegetables.)

England's Tonia George, whose new all-about-simplifying cookbook is One-Bowl Meals, is the food editor of Britain's leading culinary magazine, Waitrose Food Illustrated. Tonia takes a visual approach to creating recipes so readers get the chance to "see" what cooking looks like, while taking the mystery out of complicated techniques.
 
Prep Time: 15 minutes, cook time: 15 minutes, servings: 4 
Ingredients
2 cups loosely packed fresh basil leaves, plus extra for garnish
2 large green chiles, seeded (optional)
1 small clove garlic
Sea salt
3 tablespoons pine nuts
1/3 cup extra-virgin olive oil
3 1/2 ounces feta or goat cheese, coarsely crumbled
Freshly ground pepper
8 ounces fresh or frozen peas, thawed
14 ounces tagliatelle or fettuccine
Freshly grated Parmesan for serving (optional)
Directions
1. Place basil, chiles (if using), garlic and a large pinch of salt in a food processor; process until coarsely chopped.
2. Toast nuts in a small dry pan over low heat, shaking occasionally until golden on both sides, 2 to 3 minutes. Transfer to basil mixture in food processor and process until coarsely chopped. Add half of the oil and process until almost smooth; transfer to a bowl. Add remaining oil and the feta and stir to combine. Add salt and pepper to taste.
3. Bring a small saucepan of water and a large pot of salted water to a boil. Add peas to small saucepan and simmer 5 minutes if fresh, 3 minutes if thawed; drain. Add pasta to large pot and cook according to package directions; drain and return to pot. Immediately add 2 to 3 dollops of pesto and the peas to pasta and toss until pasta is well coated. Transfer to serving bowls, sprinkle with Parmesan (if using) and garnish with basil leaves. Serve any remaining pesto on the side. (Pesto can be frozen in an airtight container up to 1 month. This makes a delicious topping for fish or vegetables.)