Macaroni Peas

Macaroni Peas
Staff Writer
Simon Wheeler
Macaroni Peas Recipe

Peas and pasta with bacon or ham is a classic macaroni combination. In this dish, Parmasean gives the desired salty-savory note. Some of the peas remain whole, to give a pelasing, pop-in-the-mouth texture; the rest are blitzed to form a creamy pea sauce. Click Here to Read About River Cottage Veg.

4
Servings
684
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  shelled peas (fresh or frozen) or petite peas
  • 10  Ounces  macaroni or smallish pasta shapes, such as orecchiette, fusilli, or orzo
  • 3  Tablespoons  butter
  • clove garlic
  • 1  Ounce  Parmesan, hard goat cheese, or other well-flavored hard cheese, coarsely grated, plus extra to serve
  • Sea salt and freshly ground black pepper, to taste
  • Shredded basil or flat-leaf, parsley, for garnish (optional)

Directions

Put a large pot 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 saucepan, cover with water, bring to a 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 pot of boiling water and cook until al dente.

Meanwhile, melt the butter in a small frying pan over low heat and add the garlic. Let it cook gently for just a couple of minutes, without coloring, then remove from the heat.

Drain the peas, reserving the cooking water. Put about half of them 
in a blender with 6 tablespoons of the cooking water, the butter and garlic, and the grated cheese. Blitz to a smooth, loose purée, adding 
a little more water if needed. Combine with the whole peas and season with salt and pepper to taste.

Drain the pasta as soon as it is ready and toss immediately with the 
hot pea sauce. Serve topped with plenty of ground black pepper and more grated cheese. Shredded basil or chopped flat-leaf parsley is 
a good, but by no means essential, finishing touch.

Nutritional Facts

Total Fat
30g
43%
Sugar
53g
59%
Saturated Fat
18g
75%
Cholesterol
8mg
3%
Carbohydrate, by difference
98g
75%
Protein
7g
15%
Vitamin A, RAE
15µg
2%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
71mg
7%
Choline, total
14mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Fluoride, F
5µg
0%
Folate, total
82µg
21%
Iron, Fe
3mg
17%
Magnesium, Mg
22mg
7%
Niacin
3mg
21%
Phosphorus, P
163mg
23%
Selenium, Se
11µg
20%
Sodium, Na
518mg
35%
Water
64g
2%

Macaroni Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Macaroni Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.