Pea, Broccoli and Sugar Snap Pea Pasta

Ingredients:

250g gluten free fusilli past

100g broccoli (stalks included) but into bite sized pieces

2 tbsp olive oil

1 garlic clove, minced

1/2 tsp cracked black pepper

160g sugar snap peas, each pod cut into 3 pieces

zest of 1 lemon

300g frozen peas

4 tbsp olive oil

juice of 1/2 lemon

Parmesan cheese, grated, to serve

Method:

1. Put the peas into a saucepan and pour boiling water over them.  Cook over a high heat for 1-2 mins, until just defrosted and warm.  Drain the peas and place until a bowl of iced-water until cold (this will help them keep their colour).  Drain and place in a blender or food processor.  Add 4 tbsp olive oil and blitz until you are happy with the texture.  Add the lemon juice and a pinch of salt.

2. Bring a large pan of water to the boil and add the pasta with a good pinch of salt.  Cook to the packet instructions.

3. In a large saucepan, fry off the broccoli in the olive oil for 3-4 mins.  Add in the garlic, black pepper and sugar snap peas and stir.  For for another 2-3 mins.  You don’t want to overcook, so leave with some bite.  Add the lemon zest and turn off the heat.

4. Drain the pasta and reserve the cooking liquid.  Pour the cooked pasta into the large saucepan, add the pea puree and toss through.  If dry, add some of the pasta cooking liquid.  Serve with the grated cheese.