Macaroni Peas | Salad Ways | We're Growing
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Macaroni Peas

Macaroni Peas

Course Main Dish, Sides
Servings 4 people



  1. Put a large pan of well-salted water on to boil, so that you're ready to cook the pasta while the sauce is coming together.
  2. Put the peas in a pan, cover with water, bring to the boil and simmer until tender - just a couple of minutes for frozen or very tender fresh peas, longer for older fresh peas.
  3. When the peas are almost cooked, add the pasta to the pan of boiling water and cook until al dente.
  4. Meanwhile, melt the butter in a small pan over a low heat and add the garlic. Let it cook gently for just a couple of minutes, without colouring, then remove from the heat.
  5. Drain the peas, reserving the cooking water. Put about half of them in a blender with 6 tablespoons of the cooking water, the butter and garlic, and the grated cheese. Blitz to a smooth, loose, puree, adding a little more water if needed. Combine with the whole peas and season with salt and pepper to taste.
  6. Drain the pasta as soon as it is ready and toss immediately with the hot pea sauce. Serve topped with plenty of ground black pepper and more grated Parmesan. Shredded basil or chopped flat-leaf parsley is a good, but by no means essential, finishing touch.
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