Sweet petite peas turn into a proper side that feels like dinner when you give them garlic butter and toasted breadcrumbs for crunch. This shelf's one product becomes a full meal with pasta and a quick pan sauce.

Serves 2. 20 minutes, 12 at the stove.

About 600 calories a serving, 16 g protein, 86 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start water in a pot for pasta and bring to a boil. While it heats, tear 2 slices of bread into rough pieces, then pulse in a food processor until you have coarse crumbs, or grate with a box grater.
2. Cook pasta in the boiling salted water until al dente, stirring once halfway through.9 min
3. While pasta cooks, melt 1 tablespoon of butter in a wide skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden and fragrant, about 3 to 4 minutes. Transfer to a plate.
4. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Mince 2 cloves of garlic and add to the butter, cooking until fragrant, about 30 seconds.
5. Drain pasta and add to the skillet with the garlic butter. Steam the bag of peas according to package directions, then add them to the skillet. Toss everything to coat, season with salt and pepper, then divide between two bowls and scatter the crisp breadcrumbs on top.

Note Swap the bread for panko or crackers if you have them. Leftovers keep two days covered in the fridge and reheat gently with a splash of water. Serve with lemon wedges and a simple green salad on the side.