Sunday, May 20, 2012

Maccaroni and peas

I made this recipe a while ago already, but never wrote a post about it for some reason. 
That's the title of his vegetarian cook book from the River Cottage series.. 
I do not own the book, but watched a video where he prepared it on the River Cottage-website and instantly wanted to try it, myself.

 It's really easy to make and I love the color of the bright green pea sauce. 

Here is what you need: 

500g green peas (4 cups), frozen or even better, fresh
500g dry maccaroni (2 cups)
50g of butter 
1 garlic clove, peeled and minced (I'd use 2 cloves!)

25g of Parmesan cheese, coarsely grated (1/2 cup) plus more for serving
fine sea salt and freshly ground black pepper
chopped fresh flat leaf parsley for garnish (something I didn't have...)


Bring a large pot of lightly salted water to the boil. Add the pasta and cook according to the package directions while you make the sauce. 

Heat the butter in a small pan. Add the garlic and cook gently for a few minutes without colouring. 

Put the peas in a separate pan, cover with water, bring to the boil and simmer until just tender. 
This should only take a couple of minutes. 
Drain, reserving the cooking liquid. 

Put half of the peas into a blender along with 6 tbsp of the cooking water, and the melted butter and garlic. Add the cheese. Blitz until you have a smooth and loose puree, adding a bit more of the pea cooking water if needed. Combine with the whole peas and season to taste with salt and pepper.

Drain the pasta as soon as it is ready and toss immediately with the hot pea sauce. 

Serve topped with a hearty grinding of black pepper, some more grated Parmesan and a garnish of chopped flat leaf parsley.

I didn't have parsley, but it still looks really pretty and all lush and green...


Only thing that I would do different than Hugh: add more spice!
I thought it was a little bland. He is British after all...

Therefore next time I would just add more garlic, pepper, salt and parmesan, and maybe even some chopped onions to sautée with the garlic. Roasted pine nuts or almond slivers to sprinkle over the dish could be pretty tasty, as well...

Or even better: MINT! Mint and peas is a phenomenal combination! Chopped mint added to the puree with a teaspoon of sugar to add some kick to the peas...yum!
Why did I not think of this earlier?

And those of you who need their meat, could also add some fried bacon or ham cubes...
That way it gets a more savory, as well. 


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  2. Einem River Cottage Rezept kann man immer vertrauen :) Sieht toll aus!

    Liebe Grüße

  3. aaawwwwww.....!!!!! love your food pics!!!!! angie

  4. wow looks so delicious!!!
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