Heat the oil in a medium saucepan over low heat. Add the garlic and cook for 4 minutes or until the oil is fragrant. Add the split peas, stock, 1/2 cup water, the rosemary and a pinch of salt. Bring to the boil over moderate heat. Reduce to a simmer, cover and cook for 30 minutes or until the split peas are tender.
Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain the pasta well and tip into a large bowl.
Transfer the split-pea mixture to a food processor along with the spinach, evaporated milk and cream cheese, and purée. Return the sauce to the saucepan and cook for 3 minutes or until heated through and creamy. Add the sauce to the pasta along with the Parmesan, tossing well to combine.
Did you know?
One cup of cooked split peas supplies more fibre than two slices of wholemeal bread.