I think I may have found my new favourite end-of-a-long-day-don’t-feel-like-cooking-but-very-much-feel-like-eating comfort food sort of dinner. It’s easier to make than reheating a jar of spaghetti sauce. And probably costs in the vicinity of a buck. Which means more for the coffee fund.
And we have peas. Lots of them. Mike and W shelled them on the living room floor, with Lou catching the strays. I wanted to use them as more than green filler for our dinner plates – to show them off a little more – and I remembered a Jamie Oliver recipe for cheesy peas.
Just the sort of recipe I tend to look at, mentally nod and move on, because I know the gist of it already. Peas, butter, lemon and cheese. I could do that, easy. But do I ever? No.
It seemed like a good pairing for pasta, and I’m a fan of tossing peas into pasta water for the last cooking minutes and draining – it’s like dinner multitasking. So I morphed the two, taking his advice to scoop out some of the starchy water before draining it, then tossed the noodles (linguine, but it could be anything) with a splash of it, butter, juice of a lemon and grated Parm. Lots of pepper. Divine. I wish I had another bowl of it in bed.