Give peas a chance

6 min read

Whether fresh from the garden or plucked from the freezer, a handful of vibrant green peas will add a splash of sunshine flavour to any plate

SERVES 2 HANDS-ON TIME 15 mins TOTAL TIME 15 mins

SMOKED TROUT AND PEA CACIO E PEPE

Translating as ‘cheese and pepper’, cacio e pepe is one of the simplest pasta classics. It traditionally contains just three ingredients, but we’ve added peas and smoked trout for a tasty, more substantial twist.

◆ 180g dried linguine or spaghetti

◆ 80g fresh or frozen peas

◆ 1 x180g pack hot smoked trout fillets

◆ 30g butter

◆ 1 tsp whole black peppercorns, finely crushed using a pestle and mortar, plus extra to serve

◆ 50g pecorino or Parmesan, finely grated

1 Add the pasta to a pan of boiling water and cook following pack instructions until just al dente, adding the peas for the final 2 minutes of cooking.

2 Meanwhile, skin the trout fillets and flake into chunks.

3 Melt the butter in a frying pan over a low heat. Add the crushed black pepper and cook for 2-3 minutes until fragrant. Add the trout to gently warm through.

4 Reserve 150ml of the pasta water, then drain the pasta and peas. Tip into the frying pan, along with 100ml of the reserved pasta water and toss briefly to coat. Evenly scatter over the grated cheese – don’t stir but wait 1-2 minutes for the cheese to melt. Once melted, stir well to coat. Add a little more pasta water if needed to loosen the sauce.

5 Divide between bowls and serve immediately, grinding a little extra black pepper over the top.

PHOTOGRAPHS **ANT** **DUNCAN** RECIPES **ABIGAIL** **SPOONER**

SERVES 4 VVn GF DF HANDS-ON TIME 25 mins TOTAL TIME 35 mins, plus cooling and chilling

THAI-STYLE GREEN PEA GAZPACHO

Nothing is more refreshing than a chilled soup on a hot summer’s day.

Creamy coconut milk contrasts with Thai curry paste, chilli and lime in this vibrant green gazpacho. Serve it for lunch or as a supper party starter.

◆ 1 tbsp oil

◆ 1 large onion, finely chopped

◆ ½ x30g pack coriander

◆ 2 garlic cloves, finely sliced

◆ 35g Thai green curry paste* (we used Blue Dragon)

◆ 1 x400ml tin full-fat coconut milk

◆ 400g fresh or frozen peas

◆ 450ml

This article is from...

Sainsbury's Magazine

29 June 2022

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This is a speedy dish and makes a great starter as well as a special supper. ■ Serves 2 ■ Prep 8 mins ■ Cook 6 mins 25g salted butter, softened 1 tbsp sweet smoked paprika (pimentón) 1 tbsp dry sherr

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