Raw peas and spaghetti recipe and/or parsley 400g of fresh peas podded or 300g frozen defrosted 50g/2oz pecorino, grated 75ml/3fl oz olive oil 350g/12oz spaghetti In a pestle and mortar or a blender crush the garlic and add the herbs. Crush into a smooth paste then add the peas. Crush them to make a coarse paste. Add the grated pecorino then the olive oil. Boil the pasta. When cooked but still al dente, toss with the sauce, adding more olive oil and cheese if it needs it. Loosen the mixture with a little of the pasta water.