If you like peas and you like cheese, you’ll love macaroni peas . It’s a comforting concoction dreamt up by Hugh Fearnley-Whittingstall for his dabble with vegetarianism; River Cottage Veg Every Day!
Generally speaking, I’m not a fan of macaroni cheese. It’s not something I equate with comfort food, but for some reason I feel the complete opposite for Hugh’s pea green pasta. Perhaps it’s because it’s take less that 30 minutes to whizz up, and after a hard day at the office/looking after the toddler it’s the kind of fresh, tasty, filling pasta dish you need to revive you – fast.
Ingredients are few – peas, macaroni, firm goat’s cheese, garlic and butter – and the preparation is pretty simple too. Cook the peas and pasta, make a puree out of half the peas, some sautéed garlic and a small amount of goats cheese, then combine the pasta, remaining peas and puree, sit down and eat.
The verdict from the husband: ‘Nice!’ He’s a man of few words.