Frozen peas: my new best friend

I’m never without frozen peas – they’re perfect for these simple supper dishes.

Do the twist: linguine with peas and zucchini. Picture: Guy Bailey

I’m never without frozen peas – they’re perfect for these simple supper dishes. Just double the recipes to serve four people, if desired.

Linguine with peas, zucchini, garlic, chilli, lemon & herbs

200g linguine

2-3 tablespoons olive oil

1 medium zucchini, coarsely grated

¾ cup frozen peas, thawed

1 clove garlic, crushed

¼ teaspoon dried crushed chilli

Finely grated zest ½ lemon

2 tablespoons chopped fresh basil

Freshly grated parmesan, to serve

Cook pasta in large pot of boiling salted water until al dente. Meanwhile, heat olive oil in a frying pan over medium heat. Add zucchini, peas, garlic, chilli and zest. Cook for 3-4 minutes, until just tender. Season well; keep warm. When pasta is cooked, drain and return to pan, then stir in zucchini and pea mixture and basil. Taste and adjust seasoning. Serve with grated parmesan, if desired. Serves 2

And to drink… A good sauvignon blanc: 2015 Dog Point ($27) from Marlborough.

Pea & prawn risotto

1 tablespoon olive oil

150g risotto rice

500ml fish stock, hot

Zest and juice ½ lemon

200g cooked peeled prawns

¾ cup frozen peas, thawed

2 teaspoons chopped fresh mint

4 spring onions, sliced

Freshly grated parmesan, to serve

Heat oil in a frying pan; add rice and cook, stirring, for 1 minute. Add stock a little at a time and cook, stirring, for 15-20 minutes over a gentle heat until all the liquid is absorbed and the rice is tender. Add all the remaining ingredients and cook for a further 3-5 minutes; serve with grated parmesan, if desired. Serves 2

And to drink… A crisp, dry riesling: 2015 Mount Horrocks ($30) from Watervale