Simple summer pasta

03 February 2017

You can whip up this lovely light supper in under 30 minutes.

Serves 4 Preparation: 5 min Cooking: 20 min

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


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


  • 150 g mozzarella cheese or bocconcini, grated or torn into pieces
  • 250 ml (1 c) fresh mint leaves
  • extra olive oil

1 Cook the pasta until just done. Drain, reserving 125 ml (½ c) of the cooking liquid. Add the olive oil to the pasta and toss. Set aside.

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 mix the sauce and pasta. Add the peas, mozzarella or bocconcini and mix gently.

5 Spoon into bowls, drizzle with extra olive oil and serve.

You may also like:

Baby marrow ‘pasta’ with bacon and butternut

Garden pasta salad

Super simple spaghetti pesto

Find Love!