BBQ Pork Loin with Green Pea Pesto Shells

The night before Raul sets a pork loin from the packed freezer out to thaw. Early the next morning Raul rubs the loin with Chinese Five Spice, garlic powder, paprika and pepper. It marinates all day. Come bbq time Raul is trying to decide on vegetable accompaniments and, as there is a massive amount of basil on the balcony, "What do you think of pesto?"

"Sounds delicious," says Drew.

"What kind of pasta? Penne? Shells?"

"Or fusilli," suggests Drew. "Something with lots of surfaces for the pesto to cling to."

"Linguine it is," announces Raul. "Damn. We don't seem to have any linguine."

"That's bizarre," says Drew smugly. "There is an entire cupboard full of pasta of every shape, size and variety known to man. There's even some coloured outer space pasta left from last Halloween. Let's compromise on shells." The vegetable question has yet to be addressed but Drew has a brilliant idea. "How about frozen peas and corn mixed into the pesto?"

"Corn?"

"Corn. Don't you like corn?"

"Yes but the colours will be off," explains Raul. "We do also eat with our eyes."

Peas alone it is.

Raul picks a huge handful - about a cup when packed - of basil. After washing thoroughly and patting dry he puts it into the mini-processor. He adds a half cup of cashews, a teaspoon of chopped garlic, a dribble of olive oil, two tablespoons of Parmesan cheese and - in a stroke of brilliance to rival the original suggestion - a half cup of frozen peas. All is blended into a vividly green paste. He tosses the pasta shells with the pesto and spoons the results onto plates beside the bbq'ed pork. It is indeed a visual feast.

"Eat now," warns Raul. "The peas were cold so the pesto and pasta are already lukewarm. Next time I'll thaw them first. I still want them raw for all the nutrients."

Lukewarm maybe but bursting with flavour. "The last pork loin was sort of sweet," remarks Drew, "but this one has a simple spicy taste that enhances the meat and balances perfectly with the rich pesto. My eyes and taste buds are delighted!"