Full of flavour, but free of fuss, this One Pan Pasta and Peas is quick, simple and perfect for a busy weeknight…
3 tbsp extra virgin olive oil
1/2 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
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/