Ingredients

1 tbsp olive oil

½ red onion, finely chopped

1 garlic clove, finely chopped or grated

1 courgette, diced

85g/3oz frozen peas, defrosted under cold running water

110g/3½oz Wensleydale cheese, grated

100ml/3½fl oz double cream

handful fresh flatleaf parsley, chopped

140g/5oz whole wheat fusilli pasta, cooked according to the packet instructions, drained

salt and freshly ground black pepper



Preparation time
less than 30 mins
Cooking time
10 to 30 mins


Method

1.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.


2.Stir in the Wensleydale 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 serving bowl or plate and serve immediatedly, garnished with the remaining parsley.