What is the difference between petit pois and peas?

As the name suggests, petit pois are smaller than regular peas. This is because they are picked earlier so they have a sweeter flavour and softer texture. You can use them interchangeably, but I prefer the flavour and texture of petit pois.

Burrata is a Puglian cow's (sometimes buffalo) milk cheese made with mozzarella and cream. It is delicious in simple summer salad recipes (you could use it in my Peach Caprese ), on pizza (like my Margherita Pizza Flatbread ) or pasta (such as my Creamy Pesto Pasta , Tomato Butter Pasta or Gnocchi alla Norma ).

What do I serve with this One Pan Pasta and Peas?

You don’t really need to serve anything with this One Pan Pasta and Peas because everything you need is in the one pan. You could stir through some cooked chicken, bacon or ham if you like (think pea and ham soup vibes). Or serve with garlic bread if you want full on comfort food…

Why is Parmesan not suitable for vegetarians?

Parmesan is a DOP, meaning its method and origins are protected so it must be made in a particular way in a particular place - which includes the addition of animal rennet (other cheeses with animal rennet include Grana Padano, Gruyère and Pecorino). It is always best to double check the ingredients before serving to vegetarians.

One Pan Pasta and Peas

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Full of flavour, but free of fuss, this One Pan Pasta and Peas is quick, simple and perfect for a busy weeknight…

Author: Margie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 2
Category: Pasta
Method: One Pan
Cuisine: Italian

Ingredients

Scale

3 tbsp extra virgin olive oil
½ onion, finely chopped
200g frozen petit pois
Salt and freshly ground black pepper, to taste
240g dried tubetti pasta (or ditalini or macaroni)
1 large egg
60g Parmesan, grated

To serve: (optional)

Burrata
Basil
Pea shoots
Extra virgin olive oil, to drizzle

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Instructions

In a large non-stick frying pan with fairly deep sides, heat the extra virgin olive oil over a medium heat and gently fry the onion for about 5-10 minutes, stirring often, until soft - watch closely and adjust the heat accordingly as you don’t want any colour on them.
Toss in the petit pois with a splash of hot water and season well to counterbalance the sweetness of the petit pois. Cook for 5 minutes, stirring occasionally.
Remove most of the cooked green petit pois with a slotted spoon, making sure to leave some behind, and place in a blender. Blitz until smooth.
Pour the blended petit pois back into the pan with a generous glug of hot water. Bring to the boil.
Pour the uncooked pasta into your pea sauce and stir well. Cook for about 8-10 minutes, stirring often so the pasta absorbs the sauce, until the pasta is cooked al dente.
Meanwhile, in a small bowl, whisk together the egg and Parmesan.
Once the pasta is cooked al dente, remove from the heat and add your egg-cheese mixture. Mix well to make a smooth and creamy sauce.
Season generously, to taste. Top with burrata and garnish with basil, pea shoots and a drizzle of extra virgin olive oil, if you like, bring to the table and serve (alternatively, spoon into bowls before topping with burrata, basil, pea shoots and extra virgin olive oil).

Notes

Burrata: you can make a ‘cheat’s burrata’ by tearing 250g mozzarella into a bowl and pouring over 100ml double cream or 200g crème fraîche, adding a generous pinch of salt, then stirring to combine. Then cover and chill for a couple of hours - or until ready to serve.

Adapting for Vegetarians: turn this into a delicious vegetarian meal by swapping the Parmesan for a vegetarian-friendly alternative — like Gran Moravia or even a strong Cheddar — and check your burrata doesn’t contain animal rennet.

Adapting for Vegans: you can make this a tasty vegan One Pan Pasta and Peas by skipping the egg and using vegan-friendly Parmesan and mozzarella alternatives. Just bear in mind the sauce won’t be as rich and creamy without the egg.

Find it online: https://desertislanddishes.co/one-pan-pasta-and-peas/