A taste of spring in pasta form. Lovely for weekend lunches in the garden or midweek dinners.
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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.
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.
Waitrose Blueprint Soave Classico, Italy (75cl), is crisp, dry and aromatic, with flavours of white peaches and toasted almonds.
Typical values per serving when made using specific products in recipe
Energy | 2,314kJ/ 551kcals |
|---|---|
Fat | 17g |
Saturated Fat | 5.7g |
Carbohydrates | 74g |
Sugars | 8.4g |
Fibre | 9.5g |
Protein | 22g |
Salt | 0.77g |
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