A quick and easy midweek pasta dinner. Adding peas to the pesto gives a lovely natural fresh flavour. Use fresh garden peas, if you grow them, instead of petits pois. We have used cashew nuts ...

Put the pasta on to boil in lightly salted water and drain when cooked. Place the peas in boiled water for five minutes, test that they are heated through. To make the pesto, place all of the ...

Place the peas in a microwave-proof bowl and microwave ... Carefully toss the pasta with the pesto, loosening with splashes of pasta water, if needed. Plate up the pasta, slice the chicken and ...

Creamy green pea soup is such a comforting dish, and so perfect for any season. Just saute some onions and garlic in olive ...

Elegant, eye-catching, and utterly delicious, this ruffled pasta dish couldn't be easier to prepare. The bright pesto — featuring fresh pea shoots and herbs, ricotta salata, sunflower seeds ...

Pesto pasta salad is a super easy cold salad perfect ... Try the red, yellow or orange bell peppers for the best flavor. green peas – I’ll sometimes defrost frozen green peas in warm water ...

Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto. Making your own fresh ...

2. Place half the peas in a small food processor and add the nuts, cheese, garlic and basil. Whiz until finely chopped.