Macaroni Peas

A nice, relatively quick and quite unusual pasta sauce recipe. I (slightly) adapted this from Hugh Fearnley-Whittingstall's excellent cookbook 'River Cottage Veg Every Day!'.. which as I have said on a number of occasions, is currently my favourite cookbook, and I cannot recommend it highly enough. If you don't have macaroni, any other pasta shape will do, really.

Serves 4

Ingredients
500g peas (fresh or frozen)
300 - 400g (depending on how hungry you are!) small macaroni or other pasta
1 garlic clove
25g hard, well flavoured cheese e.g. vegetarian ('fake') Parmesan, or mature cheddar.
25g goats cheese
1/2 tsp dried basil
salt and pepper

Note: put the pasta on about the same time as you cook the sauce, if using frozen peas, as the whole thing really takes less than 15 minutes if using frozen peas.

1. Place peas in pan and boil until cooked.
2. Meanwhile:
         i) put the pasta on to cook
         ii) fry the garlic in butter/oil until beginning to brown.
3. Once peas are cooked, drain and reserve the cooking water.
4. Add 3/4 of the peas to a blender. Add the cooked garlic, 6 tablespoons of water, the basil and cheese and blend until smooth.

5. Add the rest of the peas, season with salt and pepper, and stir into the cooked macaroni.

6. Serve, topped with more cheese if desired.