apPEAling, no?

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I made a pea and mint pesto for a pasta dish. It has pine nuts and garlic in it
which gave it a lovely taste. In its cold state it was thick and was very nice
on sticks of celery and spelt bread.

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Once mixed with some of the pasta water it was great.
I served it with a mix of red cabbage, brussel sprouts, mushrooms,
walnuts, sesame seeds, leeks, celery and tomatoes.

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The next day I watered it down, heated it up and used it as an
accompaniment to a Quorn curry with brown rice.
The mint and garlic really worked with the curry spices.

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