#sweetpeas

This vegan pasta dish features a vibrant red pepper Romesco sauce, packed with flavor from roasted peppers and toasted almonds. Combined with tender pasta and sweet peas, it's a satisfying and nutritious meal.

Ingredients: 200g pasta of your choice. 1 cup frozen peas. 2 red bell peppers, roasted, peeled, and deseeded. 1/4 cup almonds, toasted. 2 cloves garlic, minced. 2 tablespoons tomato paste. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. For the last three minutes of cooking, add the frozen peas. Drain the pasta and set it aside. Save 1/2 cup of the cooking water. To make the sauce, put toasted almonds, minced garlic, tomato paste, olive oil, red wine vinegar, salt, and pepper in a blender or food processor. Adding pasta cooking water as needed to get the right consistency as you blend until smooth. Set the red pepper Romesco sauce on medium heat in a large pan. Mix the cooked pasta and peas in well by tossing them. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan pasta dish features a vibrant red pepper Romesco sauce, packed with flavor from roasted peppers and toasted almonds. Combined with tender pasta and sweet peas, it's a satisfying and nutritious meal.

Ingredients: 200g pasta of your choice. 1 cup frozen peas. 2 red bell peppers, roasted, peeled, and deseeded. 1/4 cup almonds, toasted. 2 cloves garlic, minced. 2 tablespoons tomato paste. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. For the last three minutes of cooking, add the frozen peas. Drain the pasta and set it aside. Save 1/2 cup of the cooking water. To make the sauce, put toasted almonds, minced garlic, tomato paste, olive oil, red wine vinegar, salt, and pepper in a blender or food processor. Adding pasta cooking water as needed to get the right consistency as you blend until smooth. Set the red pepper Romesco sauce on medium heat in a large pan. Mix the cooked pasta and peas in well by tossing them. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan pasta dish features a vibrant red pepper Romesco sauce, packed with flavor from roasted peppers and toasted almonds. Combined with tender pasta and sweet peas, it's a satisfying and nutritious meal.

Ingredients: 200g pasta of your choice. 1 cup frozen peas. 2 red bell peppers, roasted, peeled, and deseeded. 1/4 cup almonds, toasted. 2 cloves garlic, minced. 2 tablespoons tomato paste. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. For the last three minutes of cooking, add the frozen peas. Drain the pasta and set it aside. Save 1/2 cup of the cooking water. To make the sauce, put toasted almonds, minced garlic, tomato paste, olive oil, red wine vinegar, salt, and pepper in a blender or food processor. Adding pasta cooking water as needed to get the right consistency as you blend until smooth. Set the red pepper Romesco sauce on medium heat in a large pan. Mix the cooked pasta and peas in well by tossing them. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 15 minutes

This delightful spring pasta combines the freshness of basil pesto with the sweetness of peas and the nuttiness of pine nuts. It's a quick and easy dish that celebrates the flavors of the season.

Ingredients: 300g pasta of your choice. 1 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/3 cup extra-virgin olive oil. 1 cup peas fresh or frozen. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. In a large skillet, heat a drizzle of olive oil over medium heat. Add peas and saut until tender, about 3-4 minutes. Add cooked pasta to the skillet with the peas. Pour the basil pesto over the pasta and peas, tossing to coat evenly. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and pine nuts if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

The soft white fish, perfectly roasted potatoes, and sweet peas in this one-pan dinner are all cooked together, making cleanup easy and making the flavors pop.

Ingredients: 2 fillets of white fish such as cod or haddock. 4 medium potatoes, washed and cubed. 1 cup frozen peas. 1 lemon, sliced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cubed potatoes in a bowl and add the olive oil, paprika, salt, and pepper. Toss the potatoes so that they are evenly covered. Place the potatoes in a single layer on a baking sheet. Roast in a hot oven for 20 to 25 minutes, or until they are golden and soft. Put the fish fillets in the oven with salt, pepper, and a squeeze of lemon juice while the potatoes roast. After the potatoes have been roasting for about 15 minutes, put the fish fillets on the baking sheet and nestle them in with the potatoes. Put lemon slices on top of the potatoes and fish. In the oven for another 10 to 15 minutes, or until the fish is cooked all the way through and flakes easily with a fork, put the baking sheet back in. Add frozen peas to the fish and potatoes in the last 5 minutes of cooking and let them cook until they are warm. Add fresh parsley on top of everything when it's done cooking and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes