Last month, at the Edinburgh Festival, we had lunch one day in the little cafe at the back of Valvona and Crolla, the great Italian deli. Pizza and pasta all round. The photo shows a delicious pea pasta dish which I ordered, because I love vegetarian pasta. This half-remembered dish was the inspiration for lunch on Saturday. Heart-healthy, quick, easy, suitable for one to - well, how big is your pan?
Cheesy peasy pasta for 2
2 handfuls of pasta
100g light Philadelphia
a little skimmed milk
2 cloves of garlic, chopped finely
a handful of peas
a little finely-grated parmesan
Start by boiling the water for your pasta (I used shells). Then, on a very low heat, melt the Philly with a little skimmed milk, enough to make the sauce liquid, together with the garlic. Put the peas on when you start cooking the pasta. Drain the cooked peas and add to your sauce; grate in a little parmesan for seasoning. Mix this into the drained pasta (you can use some of the cooking water to loosen the sauce if you weren't bold enough with the milk!). You could chop in a little mint, but it isn't necessary.
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