Two meals from one

Saving leftovers is a great way to create a second meal. This month frozen peas are the star ingredient for these two recipes.

Pea & pesto soup with ricotta cream & crispy croutons

SERVES 4 PREP + COOK TIME 20 MINUTES

2 large (560g) potatoes, scrubbed, peeled and chopped

1 litre vegetable stock

3 cups (360g) frozen peas, thawed

⅓ cup (80ml) extra virgin olive oil, plus extra to serve

125g crusty bread, torn into pieces

100g firm ricotta

2 tablespoons basil pesto

1 Place potatoes, stock and 1 cup water in a large saucepan over high heat. Bring to the boil, reduce heat to medium and cook, covered, for 10 minutes, or until the potatoes are tender. Add 2½ cups peas, increase heat to high and cook for 2 minutes. Take off the heat and set aside to cool slightly.