1 tbsp olive oil
½ red onion, peeled and diced
1 garlic clove, peeled and chopped
1 yellow courgette made into strips by 'peeling' it with a potato peeler
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
Heat the oil in a large pan and sauté the red onion, garlic and courgette for a few minutes, to soften.
Stir in the peas and the pasta and heat for a few minutes, to warm through.
Stir in the Wensleydale cheese and then add the cream and wine and salt and freshly ground black pepper.
Heat gently for a further 4-5 minutes, and add the parsley at the end.
Transfer to a serving bowl or plate and serve at once.
How about a Spaghetti Cake for dinner?! This "cake" is gorgeous....