Courgette Pasta with Peas and Chicken
1 TBSP EXTRA VIRGIN OLIVE OIL ½ RED ONION, FINELY CHOPPED 1 GARLIC CLOVE, FINELY CHOPPED 1 COURGETTE DICED 85g FROZEN PEAS, DEFROSTED UNDER COLD WATER 110g PARMESAN CHEESE, GRATED 100ml DOUBLE CREAM HADFUL FRESH PARSLEY, CHOPPED 140g BUCKWHEAT PASTA (OR WHOLE MEAL PASTA), COOKED ACCORDING TO THE PACKET INSTRUCTIONS, DRAINED PINCH OF SALT AND BLACK PEPPER
Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through.
Stir in the parmesan cheese and then add the cream. Season with salt and pepper.
Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a plate and serve, garnished with the remaining parsley.
Add grilled chicken, if you fancy, to get your meal balanced.