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

Directions

• 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.
• 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.