tag:blogger.com,1999:blog-528765748604760322.post787092714021185502..comments2009-06-03T14:19:36.650+10:00Gourmet Chickhttp://www.blogger.com/profile/15550630880349913974noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-528765748604760322.post-74983596373399342882009-06-03T14:19:36.650+10:002009-06-03T14:19:36.650+10:00I feel bad. That is actually Lucy&#39;s recipe. And I believe in the very beginning it was Jamie Oliver&#39;s. <br /><br />But I suppose I did cook it for you.Sophienoreply@blogger.comtag:blogger.com,1999:blog-528765748604760322.post-6584865145724013392009-04-02T09:49:00.000+11:002009-04-02T09:49:00.000+11:00I love the idea of mint with pasta - good one!Su-Linhttp://tamarindandthyme.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-528765748604760322.post-5577293356933994352009-03-31T19:41:00.000+11:002009-03-31T19:41:00.000+11:00Man-Woman - thanks for the tip. Sadly it is quite a rare occasion when I do have fresh peas<BR/><BR/>Dan - credit crunch carbs I like it<BR/><BR/>Rebekkah - thanks lovely to hear from you<BR/><BR/>Boo - thanks very muchGourmet Chickhttp://www.blogger.com/profile/15550630880349913974noreply@blogger.comtag:blogger.com,1999:blog-528765748604760322.post-48338163529972629922009-03-30T08:26:00.000+11:002009-03-30T08:26:00.000+11:00Love the new look!boohttp://booinlondon.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-528765748604760322.post-90383087428632319562009-03-28T03:11:00.000+11:002009-03-28T03:11:00.000+11:00Yummy and sooo perfect for spring!Rebekkahttp://www.blogger.com/profile/15876985600966998984noreply@blogger.comtag:blogger.com,1999:blog-528765748604760322.post-2497080777831525642009-03-26T22:21:00.000+11:002009-03-26T22:21:00.000+11:00This is the sort of recipe I love right now - credit crunch carbs, quick and cheap to make.<BR/><BR/>Thanks!Danhttp://www.blogger.com/profile/04111357339779405801noreply@blogger.comtag:blogger.com,1999:blog-528765748604760322.post-13992912223146284932009-03-26T21:11:00.000+11:002009-03-26T21:11:00.000+11:00indeed they look yummy!<BR/>if you do have fresh peas, though, rather than cooking them with the pasta one possibility to retain more of their flavour is to saute' an onion in the oil, then add the peas to it, and then the rest as you suggest. And if you are organised and start on the onion as soon as you put the water on the fire, it shouldn't take longer (thoug a few more tears ;-) )Man-Womanhttp://www.blogger.com/profile/17176122074785410205noreply@blogger.com