Ingredients

• 250g Benedetto Cavalieri Lumache or Orecchiette Pasta
• 4tbsp Extra Virgin Olive Oil
• 50g South Downs Butter
• Zest and juice of one lemon
• 550g shelled peas
• 80g Parmesan
• A handful of pea shoots

Method

1. Remove Peas from their pods and rinse.
2. Bring a pan of salted water to the boil and add the Orecchiette. Cook for 8 minutes.
3. Add the peas to the pan and cook for a further 3 minutes.
4. Drain the pasta and peas, then return to the pan on to a low heat.
5. Pour over the oil, then add the butter, lemon zest, juice and a generous handful of Parmesan and mix well to create a creamy sauce.
6. Season to taste and serve into bowls with the pea shoots scattered over – enjoy!