In the Summer we take full advantage of the great weather and stay out late every afternoon. To give us the freedom to play in the park I have several quick suppers up my sleeve.
Sweet Pea Pasta has to be this year’s favourite and the children are incredulous that they can’t have it several times a week. I love that it uses just a few ingredients which I always have on hand making it the emergency fall back meal. The children call it sweet pea pasta as the peas are deliciously sweet in this dish.
If you want to add another vegetable you can add broccoli to the water about four or five minutes before the end. Just be sure to have extra water in the pan to cope with the added veg.
Sweet Pea Pasta Recipe
Farfalle or fusilli pasta – enough for each person
1 cup of frozen peas
A small handful of basil leaves
2 – 3 tbsp of Yeo Valley Greek Yoghurt (adjust depending on how many people you are serving)
Parmesan, grated to serve
- Boil the water for the pasta plus a little extra.
- Put the pasta on to boil following the packet instructions.
- Divide your cup of peas in two. Set one half aside and cover the other half in boiling water. You might want to empty out and refill the boiling water after a couple of minutes, the aim is to defrost and warm slightly the peas.
- A couple of minutes from the end add the second half of your peas to the pasta and turn up the heat slightly to keep the water boiling.
- Put your defrosted peas, basil and yoghurt into a blender and wizz it up (if you don’t have one, chop the basil finely and mash the peas into the yoghurt and basil).
- Drain the pasta and peas allowing a little of the starchy water to remain.
- Stir through your pea and yoghurt sauce, dish up and serve with a little grated Parmesan.