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Pea & Pesto Lasagne

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Notes
1 hr cook
There is a traditional pesto lasagne from the Liguria region known as ‘Lasagne alla Portofino’. This is a slight twist on that because we’ve included peas — both within the layers and in the pesto itself. The peas ensure it’s extra green and saucy.
Pea Pesto Lasagne
Serves
8
FOR THE PESTO
Frozen Pea
Fresh Basil
Pine Nuts
Garlic Clove
Parmesan
Olive Oil
FOR THE WHITE SAUCE
Butter
Plain Flour
Whole Milk
Ground Nutmeg
Ground White Pepper
TO ASSEMBLE
Dried Lasagne Sheet
Mozzarella
Frozen Pea
Parmesan

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    Ed Smith

    Ed Smith is an award-winning food and recipe writer. After leaving a career as a lawyer for a life in food, he trained as a chef, worked briefly in restaurants and pop-ups, and now cooks, consults and writes. He’s the author of 4 cookbooks (Good Eggs; Crave; On the Side; and The Borough Market Cookbook), and the co-author of 1 book about food for kids (Welcome to Our Table). Ed regularly contributes recipes to all the major UK food magazines, websites and broadsheet supplements, and is the curator of the Rocket & Squash newsletter and social accounts (@rocketandsquash). Photographer: Sam A Harris.

    Ed Smith
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