Monday, 17 May 2010

Pasta with peas, broad beans and ewe's cheese

I enjoy cooking, and can happily spend hours in the kitchen as a leisure activity, but there are times when my enthusiasm for cooking is distinctly limited - after a long day at work, for example. And it's always difficult to maintain a diverse repertoire of dishes that can be cooked quickly and easily when you're really not in the mood.

This is one such dish. It's a very simple pasta recipe made with nothing more than frozen vegetables and cheese, and flavoured simply with lemon and pepper. It takes less than 15 minutes to cook and, as a further advantage, creates little washing up.

I use a bottled Turkish ewe's cheese in this recipe, which I buy from the marvellous Turkish Food Centre on Ridley Road in Dalston. But it works just as well with feta.


175g frozen peas
175g frozen broad beans
300g pasta (dry weight)
150g ewe's cheese or feta
Juice of 2 lemons
Olive oil
Black pepper and salt

Boil the pasta in salted water according to the instructions on the pack. In the meantime, place the frozen vegetables in a bowl with a tablespoon of water, cover tightly with cling film and microwave on full power for 5 minutes. Drain the vegetables. When the pasta is cooked, drain and then return it to the pan. Add a pinch of salt and the lemon juice. Then return the pan to the heat and stir gently until all the lemon juice is absorbed into the pasta. Add a generous glug of olive oil and stir. Then stir in the vegetables and crumbled cheese and season with plenty of black pepper. Stir the pasta until the cheese melts and begins to coat the pasta.

Serves 3 people (2 for dinner and 1 portion cold for my lunch tomorrow - it's nice as a salad too).

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