Macaroni peas from River Cottage Veg: 200 Inspired Vegetable Recipes (page 264) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on June 22, 2015

    The sauce was a little too sweet made with just the peas etc, so I added 150g cooked spinach, an extra garlic clove, fresh basil and extra Parmesan. It was a hit with family with the changes.

  • veronicafrance on June 03, 2012

    This turned out a lot better than I expected -- a very pleasant surprise. I had some peas and broad beans, so I cooked them separately, and because the beans were rather big I skinned them and smooshed them up for the sauce. I didn't have any macaroni, so I used risoni, and the end result had the creamy texture of risotto. Excellent, I'll make it again. Non-veggies could fry some prosciutto or serrano ham till crisp and crumble it on top.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.