Friday 7 September 2012

Macaroni Peas by Hugh Fearnley-Whittingstall (aka Cheesy Peas or Cheesy Peasy Pasta)

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If you follow this blog than you will know that my absolute favourite cookbook this year (or maybe even ever) is River Cottage Veg Everyday by Hugh Fearnley-Whittingstall and here is another from it. In the book it's called Macaroni Peas, but my friend H. quickly renamed it cheesy peas and it is her favourite comfort food at the moment.

It's delicious, it's so easy and quick to make and best of all, it's one of those recipes for which I always have all the ingredients in the house. As a result it has become part of my regular meal rotation and the go to recipe when I want something quick. I have made it so many times I don't measure the ingredients any more and to be honest there is no need to be all that exact anyways.

I have tried it with both Parmesan and goat's cheese and have to say that I prefer it made with Parmesan. I think the saltiness of it works better with the sweetness of the peas. But why don't you see for yourself?If you want to see the recipe as it is printed in the book, you'll find it here.

The reason I haven't blogged it about it before is that in all the times I have made it, I have never taken a proper picture of it. Ever. Just this mobile phone picture, but it'll just have to do.........


Macaroni Peas or Cheesy Peasy Pasta (serves 4)

500g peas or petit pois (fresh or frozen)
300g small macaroni or other small pasta shapes
50g butter
1 garlic clove, chopped
25g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve
sea salt and freshly ground black pepper
shredded basil, to serve (optional

Bring a large pan of salt water to the boil for your pasta.

Simmer the peas for a few minutes until tender. If you are using older fresh peas this will take a little longer.

Whilst the peas are on, cook your pasta in the large pan of salt water until al dente.

Whilst the peas and pasta are cooking away, melt the butter in a pan over low heat and add the chopped garlic just for a minute or two. You don't want it to brown as that would make it bitter.
Take off the heat.

When the peas are cooked, drain them, but keep the cooking water.

Put about half the peas, the melted garlic butter and the grated cheese in a blender together with about 6tbsp of the pea cooking water and blitz until you have a smooth and loose puree. You can add more water if needed.

Add the remaining whole peas and season to taste with salt and pepper.

Drain the pasta and mix with the hot pea sauce straight away.

Serve topped with extra grated cheese and shredded basil if desired.



Anonymous said...

Oh these looks good - like a family favorite that works every time - so glad you shared this :)
Mary x

Sylvie said...

Mary, it's a brilliant dish and definitely quickly becoming one of my family (of just me) favourite.