We are well on our way to July now, and the peas are ready to harvest. This is a really easy recipe using fresh peas, and garden mint, all you need to add is pasta, lemon juice and pepper.
350g penne pasta (I used spaghetti as this was all I had in the house)
150g fresh peas
100g fresh broad beans if you have them
2tbsp olive oil
zest and juice of 1 lemon
150g baby spinach if you have any ready to harvest – or you can add a sprinkle of fresh mint
200g feta cheese, crumbled
What you need to do:
- Cook the penne in a large pan of boiling water for 5 mins. Add the peas and broad beans and cook for a further 5 mins until the penne is just tender. Drain and return to the pan.
- Add the olive oil, lemon zest and juice and spinach leaves. Toss together until the spinach starts to wilt.
- Add the feta and stir well.
- Season with freshly ground pepper (there’s no need to add salt as the feta is salty).
This is a really light summery dish, that will make the most of peas, broadbeans, fresh herbs and greens.
Hails x o