This little number was inspired by Hugh Fearnley Whittingstalls Veg Everyday recipe book. We tried it today for lunch and its so good thought I would share! We have decided to try to cut down on the meat intake as obviously we are growing loads of veg so this recipe will be used often when peas come into season, but until that time frozen peas work just as well.

Serves 2
400g peas...fresh or frozen
200g macaroni
50g butter (I used vegetable based fat as I can´t have butter)
2 Garlic cloves chopped
25g hard goats cheese grated (you could use parmesan or any strong flavoured cheese)
Salt
Pepper

Place a pan of salted water on to boil for the pasta.
Put the peas in a pan, cover with water and simmer until tender. When almost cooked add the pasta to the pan of water and cook.
Melt the butter in a pan and add the garlic, cook for a couple of mins on a low heat.
Strain the peas keeping the water. Put half into the blender with the garlic and butter, cheese and 6 tablespoons of water. Blend to a smooth paste (add more water if needed)
Add the remaining peas to the mixture and season.
Drain the pasta and toss with the hot pea sauce. Serve with a little cheese grated on top and black pepper (if you like it)
We ate this with a little crusty bread and it was fabulous.

You could add bacon or ham to this too to give it a more salty flavour.