Sunday, April 1, 2012
Recipe: Crushed Pea, Spring Onion and Mint Linguini
I thought considering spring is in full swing now that I ought to switch to the more lighter "zestier" recipes perhaps. All the new leaves on the trees and all the lush sunshine has always made me think that if Spring had to have a definitive colour, i reckon it would definitely be green. This is a really great, fresh, healthy recipe- that is not only great as a main course, but also a fab starter (i usually serve a small amount of it with a large pot of olive on the side) or as a side dish to an Italian meat dish. Fresh peas can of course be used instead of frozen if you like, but they will probably require a bit more cooking that explained in this recipe.
Crushed pea, spring onion, and mint linguini (serves 4 as a main, or 8 as a side dish or appetiser) £1.04 per portion
500g dried linguini
350g frozen peas
3 tbsp finely chopped fresh mint
3 tbsp extra virgin olive oil (plus extra for drizzling later)
2 tbsp olive oil
6 spring onions, sliced finely
40g finely grated parmesan
Salt and pepper to taste
1. Put the frozen peas in a bowl and pour enough boiling water (from a kettle) to cover them. Leave them for a few minutes to defrost in the water.
2. Bring a large pan of water to the boil, add the linguini, and cook according to the packet instructions. Meanwhile, drain the peas, and “pulse” in a food processor with the mint, extra virgin olive oil, and a little seasoning- you want it “crushed” rather than completely smooth and blended, so don’t blend for too long.
3. In another large pan, fry the spring onions in the normal olive oil for 2 minutes. Add the crushed pea mixture to this, the cooked linguini (along with a ladleful of the starchy water that the pasta had been cooking in) and parmesan. Stir around with tongs on a high heat for two minutes until everything is hot and well combined.
4. Season to taste, and serve, with a generous drizzle of extra virgin olive oil over the top.