After all that Easter gluttony, we need some more green goodness. Peas are a huge part of our shopping, our dinners and after school teas.

When I was a kid, one of my brothers and I would eat little pots of frozen peas straight from the freezer (a habit that my youngest has picked up, I’m happy to say).  Peas are so small!  And sweet!  And I usually will just eat them all with a spoon (esp if there’s a little butter and salt on there.

 

But not always, so you can quite often find little Chinese takeaway containers with a couple of handfuls of peas waiting for their starring role…

 

Peas will keep for a couple of days; make sure that they are in a lidded container in the fridge. Do no re-freeze cooked peas.

 

A little pasta; some grated cheese and butter. That’s it.  Cook your pasta as usual; put a couple of tablespoons of the cooking water in a mug then drain the pasta.  Stir the pasta, a little of the water, a teaspoon of butter and the peas together.  If it’s a little dry, add a little more water.  Cover with whatever cheese you have/like and enjoy.

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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