Creamy Pea & Watercress Pasta

Recipes → Creamy Pea & Watercress Pasta
Ingredients :

350g penne or other short pasta shape

300g fresh pea

1 garlic clove, peeled

100g watercress, tough stalks removed

2 tablespoons mascarpone

2 tablespoons chopped tarragon

Zest and juice of 1 lemon

To Prepare :

Cook the pasta follow packet instructions. Meanwhile, cook the peas and garlic in a separate pan of boiling salted water for 3-5 minutes, until tender. Drain well, keeping some of the water.

Put the peas, garlic and watercress in a food processor with 2 tablespoons of the pasta cooking water. Whizz to a very rough puree.

Return the pasta to the pan. Stir in the pea mixture, mascarpone, tarragon and lemon zest and juice. Season with salt and pepper and serve with crusty bread.

10 Minutes Pad Thai

Thai dishes might seem complicated when you see them on a menu, but it’s really just about balancing the flavours of a few key ingredients that crop-up time and again

Recipes → 10-Minutes Pad Thai

If you’re using dried noodles, cook them according to pack instructions, then drain well on a little kitchen paper before adding to the pan

Ingredients :

200g raw prawns

Small pack coriander, stalks finely chopped, leaves roughly chopped

400g straight-to wok pad thai noodles

85g beansprouts

1 egg, beaten with a fork Juice of 1 lime, plus wedges to serve

1 tablespoon fish sauce

2 teaspoon sugar

1 tablespoon roasted peanuts, roughly chopped, to serve

To Prepare :

Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 minutes until the prawns are just pink. Add the noodles, beansprout, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 minutes more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier

Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts. And serve with lime wedges for squeezing over