I adore this recipe adapted from Hugh Fearnley-Whittingstall’s Veg Everyday! Cookbook. It is a perfect example of how veg, specifically peas here, can be THE star of a delicious dish. This really shows off peas’ tender sweetness and versatility. This is a great way to use up fresh peas in season or enjoy any time of year with frozen peas. I make this now without the cheese since turning vegan, and add a little non-dairy milk or cream to help the consistency, but even that’s not essential. I’d like to give thee recipe a go with broad beans too.
Ingredients: For 4
500g peas (fresh or frozen) or petits pois
300g small macaroni or other small shaped pasta, I used Farfalle which held the peas beautifully
50g dairy free spread
1 garlic clove, chopped
25g vegan parmesan style cheese (optional)
Sea salt and freshly ground black pepper
Chopped basil or flat-leaf parsley, to serve (optional)
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. 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. when the peas are almost cooked, add the pasta to the other pan of boiling water and cook until al dente.
Meanwhile, melt the margarine in a small pan over a low heat and add the garlic letting it cook gently for just a couple of minutes, without colouring, then remove from the heat.
Reserve the pea cooking water as you drain them. Put about half of them in a blender with 6 tablespoons of the cooking water, the margarine and garlic, and the vegan cheese, if using. Pulse to a smooth, loose purée, adding a little more water if needed. Combine this with the whole peas and season to taste.
Drain the pasta as soon as it is ready and toss immediately with the hot pea sauce. I also like to gratinate it under the grill to form a golden crust Serve with the herbs if using.