Cheesy pasta with courgette and peas
Method
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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.
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Stir in the Wensleydale 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.
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 fusilli pasta, cooked according to the packet instructions, drained
- salt and freshly ground black pepper
Shopping List
Cheesy pasta with courgette and peas
Fruit and vegetables
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Cooking ingredients
Dairy, eggs and chilled
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