Main Meals

Pea-and-mascarpone pasta

15 minutes
20 minutes

“This sauce packs a real punch. The recipe makes a lot, so you could freeze half for another time. It’s also delicious folded through a risotto just before serving.” – Hannah Lewry

Wine/Spirit Pairing
Sophie Sauvignon Blanc

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  • 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

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

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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