Ingredients List



  1. Bring two saucepans of water to the boil, one for the macaroni and one for the peas. 
  2. Once the peas have cooked through, drain and add three quarters to a blender with the cream, a splash of pasta water and a handful of spinach.
  3. Blend until you have your desired consistency, adding more peas or cream if you want the sauce thicker or thinner. 
  4. Meanwhile, dry fry the spring onions and garlic in a pan, adding a splash of pasta water if needed to stop them sticking. Season with salt and pepper.
  5. After about 5 minutes, add your olive halves (if using) and let them absorb the garlic flavor. 
  6. Add the sauce to the onion and olive mixture and allow to simmer and heat through. 
  7. Once the macaroni has cooked, drain and add into the sauce along with the remaining peas and stir through. 
  8. To serve, top the pasta with pea shoots and a drizzle of balsamic vinegar. 

Here is a recipe for homemade cashew cream.