Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 2 people :-

1 tablespoon olive oil

1 small onion - finely chopped

2 cloves garlic - crushed

2 little gem lettuces - quartered

100 ml (3.5 fl oz) hot vegetable stock

175 g (6 oz) dried pasta

175 g (6 oz) frozen peas

50 g (2 oz) mint leaves

100 ml (3.5 fl oz) double cream

salt & pepper to taste

Parmesan cheese shavings


Heat the olive oil in a saucepan.

Add the chopped onion and crushed garlic, and lightly fry, but do not colour.

Stir in the quartered lettuce and hot vegetable stock.

Allow to simmer uncovered until the lettuce is soft and the stock has reduced by half.

Meanwhile, add the pasta to a saucepan full of boiling salted water, and cook for 4 minutes or according to the instructions on the pasta packet.

Once the pasta is cooked, drain and keep covered.

Add the frozen peas, mint leaves, and double cream to the onion and lettuce mixture.

Stir until thoroughly combined.

Add the mixture to the drained pasta and season to taste.

Serve with Parmesan shavings.