500 ml water
375 grams frozen peas
2 spring onions (trimmed but whole)
1 teaspoon Maldon salt
½ teaspoon lime juice
4 tablespoons fresh pesto
2 tablespoons pine nuts (optional)
Add water to a pot to cover the peas, spring onions, salt and lime juice and bring to boil.
Let simmer for 7 minutes.
Discard the spring onions and blitz the peas and their liquid with the pesto in a blender.
Tip the pine nuts into a small frying pan, and toast over a medium heat until they begin to colour.
Sprinkle over each bowl of soup.