zoom Spaghetti with goat's cheese, rocket & peas

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    Spaghetti with goat's cheese, rocket & peas

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    Spaghetti with goat's cheese, rocket & peas

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    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
    300g spaghetti
    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.  

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