Creamy Pesto & Pea Farfalle

Boil a kettle

Add your farfalle to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook for 8-10 min or until cooked with a slight bite

Once done, drain the farfalle, reserving a cup of the starchy pasta water

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 50ml [75ml] [100ml] boiled water

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

Once hot, add the chopped garlic and 1/2 tsp [3/4 tsp] [1 tsp] flour and cook for 1-2 min or until fragrant

Once fragrant, add your soft cheese and a good grind of pepper and cook for 2 min or until the soft cheese has started to melt

Once starting to melt, add the vegetable stock and cook for 1-2 min or until combined

Once combined, add your traditional Italian pesto and cook for a further 1-2 min or until creamy and starting to thicken

While the sauce is cooking, grate your cheddar cheese

Add the drained pasta, blanched peas and a splash of starchy pasta water to the sauce and cook for a further 2-3 min, stirring constantly until fully combined – this is your creamy pesto & pea farfalle

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!