This easy pasta and peas recipe is the perfect choice for a quick Italian meal for you and your family that tastes great.

Select fresh peas with bright green pods that are firm and plump. Peas don't need fussy preparation when they're in season. Boil them briefly until just tender, add a knob of butter and season ...

Stir until fragrant. Add the green, red and yellow peppers. Stir until soft. Now add the boiled peas. Stir and cover to allow the flavours to penetrate. Add three and a half cups of water.

Cook till all the water is absorbed and semolina and green peas are cooked. Always dry roast the semolina and keep it in an air tight container, not only to save time but also to prevent worms. To ...

Pea salad is a type of salad that typically includes peas, mayonnaise, and other ingredients such as chopped onion, bacon, cheese, or hard-boiled eggs. The peas used in the salad can be either ...

In a small frying pan over high heat, warm up the olive oil and pop the cumin seeds. Immediately, add the onions and cook on ...

If the peas are looking a little dry after 3–4 hours, add an extra 100ml/3½fl oz or so just-boiled water and continue cooking. By the end of the cooking time, the peas should be completely ...

Add ginger, green chillies, cashew nut and raisins. 5. Cook for another 1-2mins. Quickly add chopped cucumbers, turmeric powder, boiled peas, potatoes to the pan. 6. Mix everything well and sauté for ...

Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes. 3. Add the peas and cream to the skillet and boil over high heat until the sauce has ...

Remove from the heat. Boil the peas for 3 minutes in plenty of water. Drain, add the lemon peel and butter and crush the peas with a potato masher, taste and season. Serve the lamb on the risone ...