Recipes

Little ears with peas, lime and Parmesan

Little ears with peas, lime and Parmesan. Photograph: Nick Bradshaw

Paul Flynn's face
Paul Flynn
Sat May 9 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • 1 x 500g packet of conchiglie pasta
  • 1 x 450g packet petit pois, defrosted
  • 1 red onion, peeled and finely sliced
  • 250ml cream
  • 150ml vegetable stock
  • Juice and zest of 1 lime
  • 100g grated Parmesan
  • 2 tbsp chopped fresh dill

1 Bring a large pot of salted water to the boil.

2 Cook the pasta in the water at a rolling boil, according to packet instructions.

3 When the pasta is still slightly firm, add the peas and the sliced onion, then bring back to the boil and cook for one more minute.

4 Drain the pasta and put back into the pot then add the cream, stock, lime, Parmesan and dill.

5 Season and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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