In a food processor, pulse together the pesto ingredients plus 2 table - spoons of
the potato cooking water until smooth.
In a food processor, pulse together the pesto ingredients plus 2 tablespoons of
the potato cooking water until smooth.
Drop the peas into
the potato cooking water and boil them just to warm them up, 1 to 2 minutes.
Pour 1/2 cup of
the potato cooking water over the flour and whisk it in, making sure that there are no lumps and that the batter is the consistency of thick pancake batter.
Once the potatoes are ready, scoop out 1 cup of
the potato cooking water and set aside.
Instead of the usual butter and cream or milk used for mashing, I used olive oil and a couple of tablespoons of
the potato cooking water.
Drain the potatoes, saving a bit of
the potato cooking water (something my dad taught me).