Description
A fresh, herby but sweet and creamy pasta with peas and fresh herbs as the stars!
Ingredients
Units
Scale
- 100 ml olive oil
- 3 garlic cloves
- 1 onion, roughly chopped
- 140 g frozen peas
- 1 sprig fresh rosemary, spiky leaves stripped from the stem
- 1 handful fresh parsley
- 3 sprigs of thyme, leaves stripped
- 50 g salted butter
- 75 g feta, roughly chopped up
- 220 g conchiglie pasta
Instructions
- Put the pasta in a pan of cold, lightly salted water and leave to cook while you make the sauce.
- Heat the olive oil in a frying pan over a low heat.
- Put the onion, garlic, parsley and thyme and rosemary leaves in the food processor and blitz. When finely chopped, tip into the heated oil.
- Cook gently for 10 minutes to allow the herbs to infuse the oil, then add the butter and allow to melt.
- Add the peas. Mix well and cook gently until the peas are starting to “pop”.
- Remove the pan from the heat and allow to cool off slightly.
- Transfer back to the food processor. Crumble in the feta, season with salt and pepper and blitz until smooth-ish, light green and creamy.
- Stir through the cooked drained pasta.
Notes
- Delicious served with some griddled sliced chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: Per serving
- Calories: 1092.37kcal