In a large mixing bowl, whisk together the oil, lemon zest
and garlic. Season then sprinkle in 40g feta.
Bring a large saucepan of salted water to the boil. Add the
peas and simmer for 2-3 minutes, then use a slotted spoon
to scoop them out and add to the bowl with the oil mixture.
Add the pasta to the pan of boiling water and cook
according to pack instructions. Use a potato masher to
roughly crush the peas into the oil mixture.
Scoop out a mug of the cooking water before draining the
pasta. Tip the hot pasta into the pea mixture with 2 tbsp of
the cooking water and toss everything together. Stir in the
basil, then divide between plates and scatter with the
radishes, remaining feta and a grinding of black pepper.
Cook’s tip
Waste not: Peas. Cook according to pack instructions, then use a potato masher to crush with a little butter, lemon zest and chilli flakes. Spoon onto toast, and crumble over some feta or goat's cheese. Top with a few mint leaves.
And to drink...
Waitrose Blueprint Soave Classico, Italy (75cl), is crisp, dry and aromatic, with flavours of white peaches and toasted almonds.
