Lemony pasta with peas, feta & radishes

Name: Lemony pasta with peas, feta & radishes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1½ tbsp olive oil; 1 unwaxed lemon, zest; ½ small clove garlic, finely grated; 60 g Essential Greek Feta, crumbled; 200 g Essential Peas; 180 g dried pasta, such as fusilli or penne; 10 basil leaves, shredded; 50 g Essential Radishes, finely sliced

A taste of spring in pasta form. Lovely for weekend lunches in the garden or midweek dinners.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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1½ tbsp olive oil
1 unwaxed lemon, zest
½ small clove garlic, finely grated
60g Essential Greek Feta, crumbled
200g Essential Peas
180g dried pasta, such as fusilli or penne
10 basil leaves, shredded
50g Essential Radishes, finely sliced

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.