Random wine glass stem in this pic, as I was getting in close on this oozy feast. I’m not a huge pasta eater really. Might be my northern english upbringing, but I usually reach for spuds and bread before I turn to pasta and rice. I love both the flavour and different textures of potatoes, and as I’m a fan of stews, crusty bread is delicious as a side dunker. But every time I cook pasta I’m reminded of it’s speed and convenience. Often makes for a cheap meal too.
We’ve been eating wholewheat pasta for a while now. I like the taste of white pasta, and still use it for spaghetti bolognese, but whole wheat is great for this, as it adds a slightly nutty flavour, and doesn’t sit as heavily on the tum.
So for this you’ll need just feta, peas and pesto. I made this purely because I had a bit of feta that needed using up after making this lunch, and it turned out to be a huge hit. With the salt from the feta and pesto and the sweetness from the peas, the lemon cuts through and you have the nicest flavour sensation going on. Totally good, totally moreish. Ready as soon as the pasta is.
Pasta with Feta, Peas and Pesto
80g (or as much as you want / need) pasta
1/3 200g block feta, crumbled
a handful of frozen peas
2 tablespoons red pesto (I used Jamie Oliver’s)
juice from half a lemon
salt and pepper
grated parmesan (optional)
1. Put a large pan of salted water on the boil and pour in the pasta.
2. After 10 mins (or according to how long the pasta’s going to take to cook), add the frozen peas to the pan and cook for 3 minutes.
3. When the pasta and the peas are cooked, drain and mix with all the other ingredients.