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Courgette, pea & goat cheese pasta
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325g dried spaghetti
150g frozen peas
1½ tbsp Waitrose Lemon Infused Olive Oil, plus extra for drizzling
2 medium courgettes, thinly sliced
125g Waitrose British (or English) Soft Goats’ Cheese
20g pack fresh dill, finely chopped
1. Cook the spaghetti in a large pan of boiling water for 10 minutes. Meanwhile, place the peas in a heatproof bowl and cover with boiling water. Leave to stand for 3-4 minutes and then drain.
2. Heat the oil in a frying pan over a medium heat and sauté the courgettes for 2-3 minutes until just slightly cooked and retaining some bite, but not coloured.
3. Drain the pasta, reserving 4 tbsp of the cooking water. Fold the spaghetti through the courgettes, adding enough of the reserved water to loosen. Tear up the goats’ cheese and scatter over. Stir through the peas and dill, and season to taste. Serve with an extra drizzle of lemon olive oil.
Typical values per serving:
This recipe was first published in September 2015.