Easy Cheesy Peas & Penne

This recipe kind of evolved as I was making it. I initially followed a Jamie Oliver recipe for a simple side dish of “Easy Peas”. Which is the first half of this recipe.

But they were a little too “easy” for me. And by that I mean they weren’t that great. So I decided to add a few more goodies make it into a pasta! This was all pretty spontaneous so my ingredients photo only has the goods for the pea portion of this recipe.

In the end it was still pretty simple, but a main course rather than just a side dish, and overall quite tasty.

Recipe serves 2 (plus leftovers)

Ingredients

  • 4 good handfuls of fresh or frozen peas
  • 1/2 wineglass of white wine
  • 1/2 wineglass of water
  • Handful of fresh mint leaves
  • 3 knobs of butter
  • Juice of 1 lemon
  • 1/3 cup goat cheese
  • 1/2 cup freshly grated Parmesan
  • Salt & pepper
  • Olive oil

Method

Put on a pot of water to boil for pasta. Once boiling, throw in enough pasta for 2. I chose Penne but you could really do any kind. I like shells too. And if you want to go a little fancy and have fresh pasta, I love a good Tagliatelle.

While your pasta is boiling, put your peas into a wide frying pan on medium heat with your wine and water and 2 good knobs of butter. I definitely think this dish could be improved with nice, fresh, in-season English peas. But unfortunately these are not in season, so frozen it is.

Place the lid on your pan and bring it all to a boil. Once it’s boiling take the lid off and turn it down to a simmer for a few minutes while you finely slice up your mint leaves. Throw in the mint and squeeze the juice of 1 lemon over your peas and stir altogether, still simmering.

There should be a reasonably small amount of liquid, not too much, but not too watery, so keep simmering to reduce it down a bit if necessary. Just imagine it’s not quite a sauce, but it still needs to coat your pasta.

At this point your pasta should almost be ready so check it for tenderness and strain it off when it’s ready. Drizzle a little olive oil over your pasta just while it’s in the strainer and toss it around. Now dump your pasta into your frying pan with the peas and toss it all around with another knob of butter. Throw in a good handful of grated Parmesan, and a good pinch of sea salt and freshly cracked pepper.

Mix it altogether and then portion it out into 2 big bowls. Crumble a nice amount of goat cheese on top, a little extra grated Parmesan, and a pinch of salt and pepper to finish.

Now serve it like this because it looks pretty, but tell your friend, guest, date, cat, whoever you’re dining with, to mix it altogether while it’s still hot and you’ll get a nice creamy, goat cheese sauce. Not too shabby for an impromptu pasta dish.

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