Nigella pea and pesto soup

Ingredients 750 ml water 375 grams frozen peas 2 spring onions (trimmed but whole) 1 teaspoon maldon salt (or ½ teaspoon table salt) ½ teaspoon lime juice 4 tablespoons fresh pesto (fresh from tub not jar) 2 tablespoons pinenuts (optional) NIGELLA EXPRESS Method Fill a kettle and put it on to boil. When it's boiled, measure the amount you need into a pan, or the small Flameware Marmitout, and put on the hob to come back to the boil. Fill a thermos (if using) with the remaining hot water. Add the frozen peas, spring onions, salt and lime juice to the pan/Marmitout and let everything bubble together for 7 minutes. Discard the spring onions and blitz the peas and their liquid with the pesto in a blender. If using a thermos, then empty out the hot water and then pour in the soup, making sure you screw the top on securely. Otherwise, our the liquidised soup back into the Marmitout and keep warm over a gentle heat until you are ready to ladle into bowls. If using, tip the pinenuts into the Marmitout lid, or a small frying pan, and toast over a medium heat until they begin to colour. Sprinkle over each bowl of soup. Additional information - for vegetarians check the ingredients in the pesto as some brands may use cheese containing rennet.