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: