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Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
In a large non-stick frying pan with fairly deep sides, heat 3 tbsp extra virgin olive oil over a medium heat and gently fry 1/2 a chopped onion for about 5-10 minutes, stirring often, until soft – watch closely and adjust the heat accordingly as you don’t want any colour on them.
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For
2
M
I
3
tbsp
Extra virgin olive oil
1/2
Onion, finely chopped
200
g
Petit pois, frozen
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Cook along with all of our recipes
Save your favourites and build your own collections
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Burrata: you can make a ‘cheat’s burrata’ by tearing 250g mozzarella into a bowl and pouring over 100ml double cream or 200g crème fraîche, adding a generous pinch of salt, then stirring to combine. Then cover and chill for a couple of hours – or until ready to serve.
Tubetti pasta: I have used tubetti as it catches the petit pois really well – any small dried pasta would work (ditalini or macaroni are good options).
Extra vegetables: this is the perfect dish to use up leftover green vegetables and pack in your 5 a day. I love adding all sorts depending on what is in season. Cavolo nero, spinach, mangetout and chopped green beans are all delicious.
Add ins: you could stir through some cooked chicken, bacon or ham if you like (think pea and ham soup vibes).
Egg: I am a huge fan of adding egg to my pasta dishes (almost carbonara-style) to create even more creaminess, richness and flavour. Don’t be frightened of this step – I just remove the pan from the heat and continue to stir well as I pour in the egg, it shouldn’t scramble.
How to double this recipe: double everything and go on as usual.
How to get your children to eat it too: mine love this dish served with hot buttered sourdough toast so I hope you have no issues either and this makes a lovely family meal.
What to do with leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat either in the microwave for 2 minutes until piping hot all the way through or reheat in a small saucepan over medium heat with a knob of butter. Stir occasionally until hot.
Only visible to you
Made it?
Autumn,
Comfort Food,
In a hurry,
No energy to cook,
One Pan,
Pasta,
Spring,
Summer,
15 Minute Meals,
Under 30 Minutes
Cancel
Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
In a large non-stick frying pan with fairly deep sides, heat 3 tbsp extra virgin olive oil over a medium heat and gently fry 1/2 a chopped onion for about 5-10 minutes, stirring often, until soft – watch closely and adjust the heat accordingly as you don’t want any colour on them.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
3
tbsp
Extra virgin olive oil
1/2
Onion, finely chopped
200
g
Petit pois, frozen
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Burrata: you can make a ‘cheat’s burrata’ by tearing 250g mozzarella into a bowl and pouring over 100ml double cream or 200g crème fraîche, adding a generous pinch of salt, then stirring to combine. Then cover and chill for a couple of hours – or until ready to serve.
Tubetti pasta: I have used tubetti as it catches the petit pois really well – any small dried pasta would work (ditalini or macaroni are good options).
Extra vegetables: this is the perfect dish to use up leftover green vegetables and pack in your 5 a day. I love adding all sorts depending on what is in season. Cavolo nero, spinach, mangetout and chopped green beans are all delicious.
Add ins: you could stir through some cooked chicken, bacon or ham if you like (think pea and ham soup vibes).
Egg: I am a huge fan of adding egg to my pasta dishes (almost carbonara-style) to create even more creaminess, richness and flavour. Don’t be frightened of this step – I just remove the pan from the heat and continue to stir well as I pour in the egg, it shouldn’t scramble.
How to double this recipe: double everything and go on as usual.
How to get your children to eat it too: mine love this dish served with hot buttered sourdough toast so I hope you have no issues either and this makes a lovely family meal.
What to do with leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat either in the microwave for 2 minutes until piping hot all the way through or reheat in a small saucepan over medium heat with a knob of butter. Stir occasionally until hot.
Only visible to you
Made it?
Autumn,
Comfort Food,
In a hurry,
No energy to cook,
One Pan,
Pasta,
Spring,
Summer,
15 Minute Meals,
Under 30 Minutes
Cancel
