;
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1 tbsp olive oil
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½ red onion, peeled and diced
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1 garlic clove, peeled and chopped
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1 yellow courgette made into strips by 'peeling' it with a potato peeler
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85g/3oz peas
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140g/5oz tagliatelle pasta, cooked
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110g/4oz Wensleydale cheese, grated
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140ml/5fl oz double cream
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splash white wine
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salt and freshly ground black pepper
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handful fresh flatleaf parsley, chopped
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Heat the oil in a large pan and sauté the red onion, garlic and courgette for a few minutes, to soften.
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Stir in the peas and the pasta and heat for a few minutes, to warm through.
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Stir in the Wensleydale cheese and then add the cream and wine and salt and freshly ground black pepper.
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Heat gently for a further 4-5 minutes, and add the parsley at the end.
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Transfer to a serving bowl or plate and serve at once.
