All the peas

Oh, look, this is ridiculous. It's the opposite of confined cooking. I've just made a dinner containing three kinds of peas.

It's notionally a crab pasta recipe, but it's the peas I shall think of when I remember it. A good way of making a small quantity of fresh crab go a very long way. (I may have made too much pasta on day 2, but it still stretched okay.) And frozen peas have been one of my very best lockdown pals, so that seems apt. It's just a bit... more

You will need:

Pasta, long and wavy type

Frozen peas

Sugar snaps, lightly sliced

Boil these as required - not too much for the last two, a couple of minutes is plenty. You could do the snaps raw if your digestion is friendlier than mine tbh.

You will also need:

Oil and butter to taste (these are most of the sauce, go with it)

Garlic cloves, sliced

Fresh crab (or prawns, or probably other options)

Lemon and seasoning

Add these to a small pan in that order, frying the garlic very lightly, warming up the crab (or alternative), and then flavouring it.

And you will need some pea shoots, even if you have to stand like a fool in Waitrose as people tut behind you, while scanning the infinite salad range that they *do not* have in Sainsburys.

Stir the pasta into the sauce, and then lightly turn the pea shoots in the warm dish. Not sure it counts as three of your mandated five fruit and veg given how closely related all the peas are. But it's a good dish for a wet summer day, and well worth trying a version even if you didn't get an endless fish delivery on Friday.