Split peas are the forgotten pulse. When did you last eat pease pudding hot, or cold for that matter...? They are just so beautifully ... GREEN!
So as a change from Pasta ai fagioli, lets do pasta ai split peas
250 g Split peas, put to soak overnight
salt & pepper
good olive oil
garlic & bunch of sage
200 g pasta
You don't have to soak them overnight, but for this recipe I do. Change the water in the morning and boil for half an hour with some salt, a glug of oil, a clove of garlic and a bunch of sage. Leave to one side til you're ready for lunch. Bring the peas back to the boil (they will practically disintegrate) and throw in a handful of pasta per person. Taste for salt. Serve with a good extra virgin olive oil, some freshly ground black pepper and garlic bruschetta. Wintery good.