Prep Time: 5mins                     Cooking time: Approx. 15mins                              Serves: 4

 We had a lot of fun making this one! The wrinkled peas have a distinct sweet yet almost herb-like flavour, so we set out to make a past dish that really highlight the wrinkled peas' power. We also found it paired quite well with matured cheeses or dry cured meats (particularly chorizo) which can always be excellent add-ons to your dish.

We absolutely love our wrinkled peas, they truly are a remarkable food so we wanted to celebrate that with this recipe. The beauty of these wrinkled peas comes from their greater amount of resistant starch, but lower overall carbohydrate content (in fact, they contain more protein than carbs!). On top of that, resistant starch takes longer for our bodies to break down and is digested more slowly, meaning a longer feeling of fullness after eating, great for the winter!

INGREDIENTS

• 320g Pastificio Carleschi wholegrain Einkorn Ditalini (Or Pasta of your choice)
• 200g Wrinkled Dry Peas (We recommend Hodmedod's whole wrinkled peas)
• 1 small brown onion, chopped
• Chorizo, Sliced (Optional - Quantity is down to preference)
• 5 tbs Rapeseed oil (or more if you like)
• Black/green ground peppercorn
• Salt (To taste)

Instructions

• Start by draining the peas and keep their water aside. Add more hot water to the water in which you soaked the peas until you have 500ml in total.
• Divide your peas: keep 1/3 of the drained peas aside and put the rest back in the water.
• Blend water and peas in a food processor until smooth. 
• Finely chop the onion.
• Choose a large enough pan and place it on a gentle heat. Add oil and onion and let it cook gently until slightly browned.
  
• Once ready, add the drained peas first, and after a couple of minutes the peas puree, all the pasta and another 500 ml of hot water. Stir well and increase to high heat.
• Adjust salt and pepper to taste and keep stirring until the pasta is cooked. It should take 10 minutes and should end up quite thick like it is in the picture above (that's how I like it). Add more water if you like it smoother or wish to eat it with a spoon.
• Add grated cheese at any point if you like it melted in the sauce.
• If you are going for the chorizo top-up, then just fry the slices in a separate non-stick pan (add no oil), once crispy pour on top of your pasta.

Buon Apetito!