Ingredients

Method

• 250 g Woolworths orecchiette pasta
• 50 g butter
• 1 T olive oil, plus extra for drizzling
• 30 g spring onions, sliced
• 2 cloves garlic, minced
• 1x500 g bag Woolworths frozen petit-pois
• salt, to taste
• 80 g baby spinach
• 2 T mascarpone
• Parmesan, grated, for serving

Method

Ingredients

1. Cook the pasta until al dente, then drain, reserving 1 cup cooking water.

2. Heat the butter and 1 T olive oil in a large pan. Add the spring onions and garlic and sauté until soft.

3. Add the frozen peas, salt, spinach and half the reserved pasta water. Simmer over a medium heat until the liquid has evaporated and the peas are soft and spinach wilted.

4. Remove from the heat and blend with a few blocks of ice while hot – this will keep the sauce bright. If you like, set aside half the sauce to use another time.

5. Place the sauce into a pan and add a little more pasta water to loosen. Stir in the mascarpone, then fold through the cooked pasta and serve topped with grated Parmesan and a drizzle of olive oil.

Find more pasta recipes here. 

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen