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Creamy courgette pasta with peas

Creamy courgette pasta with peas

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Nut-free Vegetarian

A simple courgette pasta that will get you on your way to 5-a-day. You can substitute the Wensleydale cheese for whatever cheese you have.

By Antony Worrall Thompson

Ingredients

1 tbsp olive oil
½ red onion, finely chopped
1 garlic clove, finely chopped or grated
1 courgette, diced
85g/3oz frozen peas, defrosted under cold running water
110g/3½oz wensleydale cheese, grated
100ml/3½fl oz double cream
handful fresh flatleaf parsley, chopped
140g/5oz whole wheat pasta, cooked according to the packet instructions, drained
salt and freshly ground black pepper

Method

Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through.
Stir in the cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediatedly, garnished with the remaining parsley.