Pea And Mint Pesto Penne

1. Put the peas, garlic, walnuts, olive oil, mint and coriander into a small blender and blend until smooth.

2. Cook the penne as directed on the packaging, drain and leave to one side.

3. Place a pan on the hob on a medium/high heat, add a small bit of oil and cook off the courgette and mushrooms until tender.

4. Add the penne to the pan with the blended pesto mix, turn the heat down to medium and cook for roughly 3 minutes.

5. Remove the pan from the heat, add the lemon juice, salt and pepper and stir in.