Make use of that forgotten bag of frozen peas in this easy, adaptable midweek pasta dish from food editor Samuel Goldsmith, author of The Frozen Peas Cookbook
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Frozen peas are endlessly versatile, nutritious and budget-friendly. They’re also a great way to add more veg into a meal, and they mix well with other flavours.
Because I like a properly browned mushroom, I fry them first, then remove them from the pan to mix back in later. If you’re not fussy about this, you can speed up the cooking time by frying the mushrooms and onions together.
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