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Cheesy Pasta with Yellow Courgette

 

  • 1 tbsp olive oil

  • ½ red onion, peeled and dicedsquashes

  • 1 garlic clove, peeled and chopped

  • 1 yellow courgette made into strips by 'peeling' it with a potato peeler

  • 85g/3oz peas

  • 140g/5oz tagliatelle pasta, cooked

  • 110g/4oz Wensleydale cheese, grated

  • 140ml/5fl oz double cream

  • splash white wine

  • salt and freshly ground black pepper

  • handful fresh flatleaf parsley, chopped

     

  1. Heat the oil in a large pan and sauté the red onion, garlic and courgette for a few minutes, to soften.

  2. Stir in the peas and the pasta and heat for a few minutes, to warm through.

  3. Stir in the Wensleydale cheese and then add the cream and wine and salt and freshly ground black pepper.

  4. Heat gently for a further 4-5 minutes, and add the parsley at the end.

  5. Transfer to a serving bowl or plate and serve at once.

 

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