Pea & Popeye Pesto Pasta

1. Pick the basil/rocket leaves and peel the garlic.
2. Toast the pine nuts in a dry frying pan until golden.
3. If you have frozen peas, pour over boiling water and let stand for 5 mins.
4. Blitz the peas, spinach, basil, 1 clove of garlic, the pine nuts and 70g of goat's cheese in a food processor until you have a thick paste.
5. To loosen it a little, squeeze over the lemon juice and a few splashes of oil. If it is still quite thick, add a splash of water until it is spoonable, like yoghurt. 
6. Cook the pasta according to the packet instructions until al dente.
7. Drain in a colander then cool under cold running water to prevent it from cooking any further and going mushy.
8. Return the pasta to the pan, add the pesto and stir well to combine.
9. Chop the remaining garlic.
10. Heat a splash of oil in a pan, add the garlic and breadcrumbs, then cook, stirring with a wooden spoon, for 4 to 5 minutes, or until the breadcrumbs are crunchy and golden.
11. Line up 12 clean, empty jam jars or containers and fill them with the pesto pasta.
12. Scatter the breadcrumbs on top then grate over the remaining goat’s cheese. Screw on the lids and you’re ready to take them to school!

recipe from: https://www.jamieoliver.com