Wednesday 7 December 2016

Forkful's speedy suppers

Published 01/05/2015 | 02:30

Crushed peas on toast
Crushed peas on toast
Pea, ricotta and mint spaghetti

Sometimes it's nice to get two dinners out of two key ingredients. This time, we're using our freezer staple of frozen peas and our fridge favourite of ricotta in both our meals this week.

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Spread your crushed peas on a bacon sandwich or pair them with black pudding for a savoury snack. Or just have them plain, on toast.

Throwing the peas in for the last three minutes of cooking time with the pasta makes our spaghetti a super fresh quick-fix.

Crushed Peas on Toast

Serves 2 to 4

Prep Time: 15 minutes

INGREDIENTS

250g frozen peas

1 tablespoon of ricotta

Juice of half a lemon

1 clove of garlic

Pinch of salt

Pinch of pepper

Bread, for toasting

Handful of fresh mint

Lemon zest

Extra ricotta, for dolloping

METHOD

1 Place the peas in a bowl and cover with boiling water. Drain and transfer them to a food processor.

2 Add the ricotta and juice of half a lemon. Blitz until the peas are almost smooth - you want a few whole or half peas leftover for texture.

3 Finely grate in the clove of garlic and add a good pinch of salt and pepper. Blitz once more until well-combined.

4 Toast up a few slices of your favourite bread. Slather with the crushed peas. Serve with some fresh mint, lemon zest and an extra dollop of ricotta on top.

Pea, Ricotta and Mint Spaghetti

Serves 2

Prep Time: 5 minutes

Cooking Time: 10 minutes

INGREDIENTS

150g of spaghetti

A handful of frozen peas

2 tablespoons of ricotta

A large handful of Parmesan cheese

Handful of fresh mint

Pinch of salt

Pinch of pepper

METHOD

1 Boil the spaghetti according to the packet's instructions.

2 Add the frozen peas for the last three minutes of cooking time.

3 Drain and transfer to a serving bowl. Add the ricotta and Parmesan and mix well.

4 Serve the spaghetti with torn fresh mint leaves, a pinch of salt and a crack of black pepper.

This week's storecupboard essential:

Frozen Peas: Obviously, fresh is best. When you can get them, freshly podded peas are little pops of late spring in your supper. A pea's integrity, however, isn't much harmed through the freezing process. So don't be afraid to keep a bag in the freezer for when you need that springtime pop.

Irish Independent

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