What To Do What to do:

First, make the pea purée:

1. Put the peas into a saucepan and pour boiling water over them.
2. Cook over a high heat for 1–2 minutes, until just defrosted and warm.
3. Drain the peas and place in a bowl of iced water until cold – this will help them keep their colour.
4. Drain and place in a blender or food processor.
5. Add 3 tablespoons olive oil and blitz until you are happy with the texture, adding more olive oil if necessary.
6. Add a squeeze of lemon juice and a pinch of salt to taste, then set aside until you’re ready to serve.

Then, the pasta & pine nuts:

1. Bring a large pan of water to the boil and add the pasta with a good pinch of salt. Cook to the packet instructions.
2. In a large saucepan fry off the broccoli in the olive oil for 3–4 minutes. Then add in the garlic, black pepper and mangetout and stir.
3. Fry for another 2–3 minutes - you don’t want to overcook, to leave with some bite. Add in the lemon zest and turn off the heat.
4. In a small pan lightly toast the pine nuts. These burn really quickly, so be careful.
5. Drain the pasta and reserve the cooking liquid. Pour the cooked pasta into the pan with the cooked vegetables, add the pea purée and toss through with half of the toasted pine nuts. If you need extra liquid, add some of the pasta cooking liquid.
6. Serve sprinkled with the grated cheese and the remaining toasted pine nuts.

"My Tip: If you don’t have time to make the pea purée simply cook some peas and mash or blend. It won’t be as fine but it will work."