Wednesday, 7 December 2011

Pasta with peas and mozzarella

Peas make both a good soup and a great sauce! This is a quick and easy way to serve them that’s even better if you’re able to use fresh pasta.

1 person
2 people
4 people
Dried pasta
100g (125 if fresh)
200g (250 if fresh)
400g (500 if fresh)
Fresh or frozen peas
Olive oil
½ tbsp
1 tbsp
2 tbsp
Strong vegetable stock
A little
A little
A little
Fresh sage
¾ tbsp
1 ½ tbsp
3 tbsp
Mozzarella cheese, cut into small cubes
Salt and freshly ground black pepper

  1. Cook the pasta in boiling water until just tender then drain and keep hot
  2. Cook the peas in plenty of boiling salted water for 2-3 minutes
  3. Put half of them into a liquidiser with the olive oil and blitz, gradually adding very small amounts of vegetable stock to give you a puree
  4. Add the sage to the pasta along with the remaining whole peas, then add the hot pea sauce and season. Stir well
  5. Add the diced mozzarella and serve.

Great served with...
  • A tomato salad

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