Creamy Pea & Sugar Snap Farfalle With Leafy Tomato Salad

Boil a kettle

Add your farfalle to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for an initial 8 min

Meanwhile, slice your sugar snap peas into thirds

Once the pasta has been cooking for 8 min, add the sliced sugar snap peas along with your blanched peas and cook for 2-3 min further or until the farfalle is cooked with a slight bite and the sugar snaps are tender

Once cooked, drain and reserve a cup of starchy pasta water

Meanwhile, trim, then finely slice your spring onion[s]

Chop your tomato[es] into wedges

Crumble your Greek cheese into rough bite-sized pieces

Dissolve your vegetable stock mix in 150ml [195ml] [250ml] boiled water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced spring onion with a pinch of salt and cook for 1-2 min or until softened

Add the vegetable stock, soft cheese and a generous grind of black pepper and cook for 2-3 min or until starting to thicken – this is your creamy sauce

Meanwhile, strip your mint leaves from their stems and chop them finely, discard the stems

Wash your salad, then pat it dry with kitchen paper

Add the salad and tomato wedges to a bowl with a drizzle of olive oil, a pinch of salt and a grind of black pepper and mix everything together – this is your leafy tomato salad

Stir the cooked farfalle, peas & sugar snaps through the creamy sauce

Add the crumbled Greek cheese, half the chopped mint and half of your grated Italian hard cheese (save the rest for later!) and give it a good mix up – this is your creamy pea & sugar snap farfalle

Tip: If the sauce is looking a little dry add a splash of the starchy pasta water