For someone like me, who usually hates mint, this is one of the freshest and most vibrant plates of pasta I can ever have. It’s such a beautiful spring dish to make, right when peas are at their best and are ever so fresh, straight out of their pods. The delicious sweet peas, the refreshing flavour of the mint, the tang of the lemon, the creaminess of the goat curd – the flavour combination is a winner. It’s also so quick and easy to make. Enjoy!
Time: 15–20 minutes
500g fresh farfalle pasta
3 tablespoons extra-virgin olive oil
255g shelled fresh peas or frozen peas
1 large handful of mint leaves, reserving some for garnish
1 lemon, finely zested and juiced
sea salt flakes
50g goat curd
Bring a very large saucepan of salted water to the boil. Cook the pasta until al dente and then strain.
Heat the olive oil in a saucepan over a medium heat. Add the peas and mint and cook for a few minutes, then deglaze with the juice of the lemon. Season with sea salt and freshly ground black pepper, and remove from the heat.
Toss the cooked pasta through the peas. Place in a serving bowl, sprinkle with lemon zest, a few dollops of goat curd and reserved mint leaves. Serve warm.
Recipe taken from My Italian Kitchen, by Laura Cassai
For Laura Cassai, great food is a way of life. Showcasing her roots in traditional Tuscan and Sicilian cooking, My Italian Kitchen celebrates Laura’s love of simple dishes with sophisticated flavours. Alongside Italian classics you’ll also find Laura’s MasterChef knockouts, including Lobster and scallops with herb butter, mushroom panzanella, fennel and orange, and Rolled gnocchi with porcini mushrooms, caramelised onions and crispy sage. Welcome to Laura’s kitchen.
You can buy My Italian Kitchen at cooked.com.
Published by Hardie Grant