Pea-and-mascarpone pasta

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“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

Ingredients

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

Cooking Instructions

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