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Creamy Pea Pappardelle with Olive Oil

4 tablespoons NZ extra virgin olive oil
1 small onion, diced
1 3/4 cups frozen peas
3/4 cup water
salt and pepper to taste
1/2 cup cream, optional
100g pappardelle pasta or fettuccine

Heat 2 tablespoons of the olive oil in a saucepan. Sauté the onion on medium, until softened. Do not brown. Add the peas, water and season generously.

Cover and cook until the peas are tender. Remove half the peas and some liquid from the saucepan. Purée until smooth with a hand blender or in a food processor. Return to the saucepan and heat through. Add the cream, if using.

Meanwhile, boil the pappardelle in a large saucepan of boiling salted water until 'al dente' or according to the packet instructions.

Drain the pasta and add to the pea sauce. Mix carefully. Serve immediately drizzled with a little of the remaining olive oil. Serves 2.