Prep time: 20 minutes
Serves 2
Ingredients:
12oz/350g sacchettini
1-2 cup frozen peas (fresh would be lovely, but I didn’t have any)
handful of fresh mint, chopped
handful of fresh baby pea sprouts, coarsely chopped
4oz/140g goat cheese
Juice & zest of ½ lemon
½ cup or so of pasta water
freshly ground black pepper
Directions:
1. Cook the pasta in salted water as per package instructions (usually 2-3 minutes). Remove the pasta when al dente using a slotted spoon. Cook the peas in the same water for 2-3 minutes and drain. Keep ½ cup or so of pasta water for "sauce".
2. Place the drained pasta & peas in a large pasta bowl and toss with the herbs, zest, juice and goat cheese. Depending on how thick/thin you like your sauce, add some of the cooking water. Taste for seasoning. I love a fresh grinding of pepper on mine.
Serve with a simple salad and you’re done.
5 comments:
You're right Ruth we are on the same wavelength this month:D Loving the goat cheese!!!!!
Sacchettini is a new one on me.
I presume as it is frozen and from looking at the photo it is a little stuffed pasta.
What's in it?
Looks tasty whatever it is?
Lucky people you are into spring. all that lovely fresh food coming your way.
Unfortunately like you when I'm ill I seem to be starving. I don't think I will ever be thin again.
Cheers
Nothing says tangy creamy like goat cheese.
I actually buy sacchettini from the fresh pasta section of my deli, and then I freeze it for when I'm desperate!
These are stuffed with potato & leek, but there are other options too.
As for ever being thin again...we can HOPE though, can't we.
Nothing better than your sacchettini dish for welcoming the Spring! Wish you feel better soon!
Ruth, did you recieve my email about my PPN entry last Friday... wonder if it's lost or you've already arranged to post it this round... Please let me know if you want me to send you again.
Just in case if you want to check out my entry, it is here
Gattina, so glad you commented here. I would have missed a great post and an awesome dish. Thanks for sharing with Presto Pasta Nights.
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