A storecupboard dinner that feels like something you planned: frozen peas tossed with garlicky butter and pasta in the time it takes water to boil. This shelf and some staples are all you need.

Serves 2. 20 minutes, 8 at the stove.

About 810 calories a serving, 37 g protein, 133 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until al dente, stirring now and then.12 min
2. While the pasta cooks, mince 2 garlic cloves and melt 2 tablespoons of butter in a large pan over medium heat. Add the garlic and cook until fragrant, about 1 minute, then stir in the frozen peas straight from the bag. Cook, stirring, until the peas are heated through, about 3 minutes.3 min
3. Drain the pasta and add it to the peas, tossing to coat with butter. Taste and season with salt and pepper.

Note Swap the peas for broccoli if you have it. Leftovers keep for two days cold or reheated gently. Serve with grated cheese and a salad, or thin the pan with a splash of cream for a lighter sauce.