Pasta with broad beans & cheese
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 4 tbsp chopped flat-leaf parsley
- 300g frozen broad beans
- 350g Asda Linguine (or Spaghetti)
- 200g frozen petit pois
- 200g Wensleydale, crumbled
Heat 2 tbsp of the oil in a pan. Add the onion and cook until soft and translucent, then add the garlic and half the parsley and cook for another minute.
Stir in the broad beans and 200ml water, cover and cook for 5 minutes. Remove half of the beans with a draining spoon and set aside. Mash the remainder with a potato masher or a hand-held blender.
While the beans are cooking, add the pasta to a large pan of boiling salted water and boil for 11 minutes, adding the peas for the last 3 minutes. Add the reserved broad beans and heat for a few seconds, then drain.
Combine the broad bean purée, the remaining olive oil and parsley and half the crumbled cheese, and toss in with the pasta. Sprinle with the remaining cheese to serve.