Macaroni Peas

Oh, I do love a bit of Hugh Fearnley Whatnot. We've been munching our way through the recipes in River Cottage Veg Everyday since I got it as a pressie last christmas. In an effort to expand the smalls' pasta repertoire from a million slight variations on 'pasta with hidden veg tomato sauce', I thought I'd give his Macaroni Peas recipe a go.

It's basically pasta with Cheesy Peas - what's not to love about that?

Big Veggie Girl wolfed her bowl, then helped herself to more. Little Veggie Girl said "I prefer the normal macaroni cheese" - bah. Veggie Baby poked it, tried it, spat the peas out, then flung most of it overboard for the dog - but that's just the way he rolls at the moment. Both grown-ups loved it and had seconds (and, if I'm completely honest, a teeny mouthful of thirds too).

Ingredients

500g frozen peas or petit pois

300g small macaroni or other small pasta shapes

50g butter

1 garlic clove, chopped

50g Parmesan or hard goat's cheese, coarsely grated, plus extra to serve

Sea salt and freshly ground black pepper shredded

1. Put your pasta on to cook 
2. Simmer the peas for a few minutes
3. While the peas and pasta are cooking, melt the butter in a pan, and gently cook the garlic for a couple of minutes. Take it off the heat.
4. Drain the peas (but keep some of the cooking water).
5. Put about half the peas, the garlic (and butter) and the grated cheese in a blender and blitz until you have a loose puree. If you need to thin it out, add some of the cooking water.
6. Drain the pasta and mix with the puree and the remaining whole peas. Add salt and pepper to taste and top with some grated cheese.

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf

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 - See more at: http://apotofteaandabiscuit.blogspot.co.uk/2012/09/macaroni-peas-by-hugh-fearnley.html#sthash.dMzk2VFg.dpuf