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Spaghetti with goat's cheese, rocket & peas
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1 tbsp olive oil
10 fresh basil leaves, shredded
1 clove garlic, thinly sliced
½ red chilli, seeded and chopped
150g vine tomatoes, roughly chopped
3 tbsp double cream
500g fresh peas, podded
45g wild rocket
100g pack Waitrose 1 Moody’s Rosary Ash Goat’s Cheese, crumbled
Grated Parmigiano Reggiano, to serve
1. Heat the oil in a medium pan and add the basil and garlic. Cook over a high heat for 30 seconds or until the garlic starts to brown. Add the chilli, chopped tomatoes and some seasoning, and simmer for 10 minutes, stirring occasionally. When the tomatoes are pulpy, stir in the double cream.
2. Meanwhile, cook the spaghetti in salted boiling water for 10 minutes until al dente. Cook the peas in boiling water for 2-3 minutes until just tender, then drain.
3. Stir the drained peas, rocket and crumbled goat’s cheese into the tomato sauce. Drain the pasta (reserving a little of the water) and toss with the sauce, adding a splash of reserved pasta water if required. Serve on warmed, deep plates with grated Parmigiano Reggiano to scatter over.
Typical values per serving:
This recipe was first published in July 2016.