Ingredients

Steps

• Heat olive oil in a large pan.
• Gently fry the red onion, garlic, and courgette until softened.
• Stir in the 85g of peas and warm through.
• Incorporate the grated Wensleydale cheese and 100ml of double cream.
• Season with salt and pepper to taste.
• Heat gently for 5 minutes.
• Mix in most of the parsley and the cooked 140g of pasta.
• Serve immediately garnished with the remaining parsley.