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Home Magazine
Prep Time: 00:10
Servings: 4
Cooking Time: 00:15
Ingredients
- 500g - linguine
- 400g - fresh peas, blanched
- 2 - garlic cloves, finely chopped
- - rind of 1 lemon
- handful - of fresh mint leaves, coarsely chopped
- - salt and freshly ground black pepper to taste
- 100g - pancetta, roughly torn and grilled until crisp
- 60ml - pine nuts, roasted
- 100g - goat’s milk cheese
Method
A quick, light and healthy meal.
Cook the pasta in salted water in a large saucepan until al dente, then drain.
Meanwhile, combine the peas, garlic, lemon rind and mint leaves in a mixing bowl and season with salt and pepper.
Stir the pasta through the pea mixture.
Sprinkle the grilled pancetta, roasted pine nuts and crumbled goat’s milk cheese over the top and then serve immediately.
Word and image: Home magazine
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Meanwhile, combine the peas, garlic, lemon rind and mint leaves in a mixing bowl and season with salt and pepper.
Stir the pasta through the pea mixture.
Sprinkle the grilled pancetta, roasted pine nuts and crumbled goat’s milk cheese over the top and then serve immediately.
Word and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
