Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- 4 cups McCain Frozen Peas
- 1 1/2 cup salt-reduced chicken stock
- 1tablespoons Dijon mustard
- 1/2 cup thickened cream
- 500grams potato gnocchi
- 40grams parmesan, shaved
- 1/4 bunch basil, small leaves picked
Description
Make the evening meal the easiest part of your week with this simple, bright, pea pasta dish.
Method
Step 1 of 3
Heat 1 tbs oil in a large, deep frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add 3 cups peas and cook, stirring for 1-2 minutes or until heated. Add stock and mustard and bring to the boil. Reduce heat and simmer for 3 minutes or until peas are bright green. Transfer to a blender. Blend until almost smooth. Add cream and blend until smooth.
Step 2 of 3
Wipe pan clean. Add 1 tbs remaining oil and heat over medium-high heat. Add gnocchi and cook, tossing occasionally, for 3 minutes or until golden. Add remaining peas and cook, stirring occasionally, for 2 minutes or until peas are bright green. Add half of the parmesan and toss to combine.
Step 3 of 3
Spoon pea sauce onto plates. Top with gnocchi mixture and basil. Sprinkle with remaining parmesan and freshly cracked black pepper. Drizzle with remaining oil. Serve.
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