Add the pasta and cook for 10 minutes, stirring occasionally. Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan. Add the crème ...

Stir in basil and using a fork, mash some of the peas. Reduce heat to low, stirring occasionally for about 5 minutes; keep warm. Meanwhile, in a large pot of boiling water cook pasta for about 8 ...

When the pasta is still a bit chewy, about three to four minutes before it finishes cooking, add the peas to the water and let the two boil together until the pasta is al dente and the peas are ...

Place the peas in a microwave-proof bowl and microwave ... then remove to a plate to rest – you’ll need to work in batches. Cook the pasta in a large pan of boiling salted water for 2 ...

Creamy, tender, and bursting with flavor, this farfalle with ricotta and peas comes together in just 15 minutes—perfect for a cozy Italian-inspired dinner. I am a huge fan of shape pasta.

If you have a bag of peas in the freezer, you're well on your way to making any one of these fresh, green recipes.

Toss the shallots, courgette strips and peas through the pasta. Gently coat everything in the pesto and taste and season. Sprinkle with the spring onions and serve. Put the pasta on to boil and ...

Draw off the heat and allow to cool. The pasta should be al dente so drain it quickly. Add the sugar snaps, peas, zucchini, chopped parsley and the torn basil or chopped marjoram to the pasta.