SUM­MER PASTA

YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 15- 20 min

500 g spaghetti or lin­guine 15 ml ( 1 T) olive oil 250 g frozen peas

SAUCE

125 ml ( ½ c) sour cream juice and grated zest of 1 lemon salt and freshly ground black pep­per

TO SERVE

150 g moz­zarella or boc­concini, grated or torn into pieces 250 ml ( 1 c) fresh mint

1 Cook the pasta ac­cord­ing to the packet in­struc­tions un­til just done. Drain, re­serv­ing 125 ml ( ½ c) of the cook­ing liq­uid. Add the olive oil to the pasta and toss. Set aside. ex­tra olive oil 2 Pour boil­ing wa­ter over the peas, set aside for 5 min­utes then drain. 3 Sauce Beat to­gether the sour cream, re­served cook­ing liq­uid, lemon juice and zest and sea­son with salt and pep­per. 4 To serve In a large mix­ing bowl com­bine the sauce and pasta. Add the peas, moz­zarella or boc­concini and mix gen­tly. 5 Spoon into bowls, driz­zle with ex­tra olive oil and serve.

LESS THAN 30 MIN

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