- Bring a small saucepan of water to the boil, blanch sugar snap peas for 3 minutes or until slightly tender.
- Drain and place peas into blender along with mint, and blend until a rough paste is formed.
- With motor running, gradually add the oil and blend until a smooth purée. Transfer to a medium bowl.
- Add the grated pecorino and a little more oil, if required to reach the desired consistency. Season and serve.