This basic recipe is literally easy PEASY!

I think it was originally a River Cottage recipe I spotted whilst looking for alternative’s to the traditional Mac n’ Cheese dish we all know and love. I noticed my weaning toddler adored mac n’ cheese but obviously this isn’t the healthiest of meals. Oddly enough she gobbles up peas like nobodies business, so I set about combining the two. It makes for a lovely grown-up meal as well.

This is a very adaptable recipe so please experiment all you desire, I do all the time, swap types of pastas, add broccoli maybe? or use a different veg altogether it really is versatile.

If you’re opting for a quick toddler meal you may wish to skip adding the garlic, depending on your little ones preference. For adults the addition of garlic is a delicious. Here is the basic all rounder recipe.

Ingredients
1 cup of frozen peas (I used petis pois)
1 minced clove of garlic
A fist full of spaghetti/1 cup of macaroni
Finely grated cheddar as desired
Season to taste
Knob of butter
A squeeze of lemon/juice is fine.

Method

Cook and season the pasta as packet instructions.
Heat the peas in water, once cooked, drain but leave a small amount of liquid in the bottom or add a little pasta water.
Meanwhile sauté the garlic in the butter until lightly browned.

Combine the peas, lemon juice and garlic and either whiz into a lumpy paste with a hand blender or mash to your hearts content with a mashing device.

Combine the pea pesto mix with the pasta and top with a hearty fist full of cheese and a crack of pepper. (If using macaroni I suggest topping with breadcrumbs and cheese then popping under the grill gives it that extra something.)

Easy. Peasy. <------ Last time I swear!