Macaroni peas from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • 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.

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