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Macaroni Peas with Spinach & Lentils
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| Macaroni Peas with Spinach and Lentils Course: Dinner, Lunch Servings : 3-4 Prep Time : 5m Cook Time : 15m Ready In : 20m Use any leftovers to make delicious little macaroni peas muffins. | |
| 1 1/2 cups | frozen baby peas |
| 1 Tbsp | olive oil |
| 1 | garlic clove, crushed |
| 1 cup | macaroni pasta, (you could use spirals, risoni, bow tie pasta, pasta shapes) |
| 3-4 | baby spinach leaves, (or basil or mint leaves) |
| 1/3 cup | parmesan cheese, loosely packed + extra to serve |
| 1/2 cup | tinned brown lentils |
| pepper to taste | |
Step 1
Cook the frozen peas in a small saucepan of boiling water for 2-3 minutes or until tender. While the peas are cooking, heat the olive oil in a small frying pan over medium heat and gently fry the garlic for 1-2 minutes, being careful not to colour the garlic.
Step 2
Drain the peas, reserving 1 cup of the cooking liquid. Fill the saucepan with water, return to the heat and bring to the boil. Add the pasta and cook according to packet instructions.
Step 3
While the pasta is cooking process 1 cup of the cooked peas, the olive oil, garlic, baby spinach, parmesan cheese and 1/4 cup of the pea cooking liquid in a blender or food processor until smooth. Add more of the pea cooking water if required. Stir through the remaining peas and brown lentils.
Step 4
When the pasta is cooked, drain and stir through the pea puree. Season with pepper (optional) and serve with a little grated parmesan cheese.
Step 5
Note: if cooking in advance you may need to add 1-2 Tbsp of water to loosen the sauce when reheating.
Recipe uploaded with Shop'NCook for iPhone.
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