Cheesy pasta with courgette and peas

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 wholemeal fusilli pasta, cooked according to the packet instructions, drained
• salt and freshly ground black pepper

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.