I wish I could take credit for this recipe, but sadly I can’t. This is from the wonderful Veg Every Day cookbook by Hugh Fearnley-Whittingstall. I love this cookbook and use it most weeks – although not that often for the kids. I’m trying really hard to cook things we can all eat though and this proved to be one of those rare recipes that two fussy pre-schoolers, veggie mum and meat eating dad all loved. Even better, it only took around ten minutes to prepare.
Serves 4 (adult portions)
500g peas (fresh or frozen)
300g small pasta shapes – we used a mix of conchiglette, alphabet pasta and Bob the Builder pasta shapes!
1 clove of garlic, chopped
25g parmesan, grated, plus extra to serve
Salt and pepper (optional)
Shredded basil or flat leaf parsley (optional)
Put a large pan of water on to boil so that it’s ready for the pasta when the sauce is coming together.
Put the peas in a pan, cover with water, bring to the boil and simmer until tender. This will only take a few minutes unless you’re using fresh peas, which might take a bit longer.
When the peas are almost cooked add the pasta to the pan of boiling water.
Meanwhile, melt the butter in a small pan over a low heat and add the garlic. Let it cook gently for a couple of minutes without colouring, and then remove from the heat.
Drain the peas, reserving the cooking water. Blend about half of them with six tablespoons of the cooking water, the butter and garlic and the grated cheese. Blitz to a smooth purée, add a little more water if necessary. Mix in the whole peas and season to taste.
Drain the pasta as soon as it is soft and toss immediately with the hot pea sauce. Serve with grated parmesan, ground black pepper (if required) and shredded basil or chopped flat leaf parsley (I only put this on the grown ups plates as didn’t want to over do it!).