A pasta supper for the summer

Happy Monday guys.

As it has been previously established, I really like pasta. It’s just a bit of me. On this fine day I am going to share with you this simple, easy dish which happens to coincide with meat free Monday.

Pasta is a delicious vehicle for getting in lots of vegetables and binding flavours together for a glorious meal. This dish was inspired by the food that I had in my fridge including some homemade pesto and some delicious goats cheese I picked up at the weekend.

Pesto and goats cheese are already a great pairing but by adding the vegetables and lemon the ingredients came together really well for a light, green dinner that is perfect for this time of year.

You will need:

  • Pasta
  • 1 Courgette
  • 1 cup frozen peas
  • 2 tablespoons of pesto (store bought/homemade/any variety you choose)
  • 2/3 tablespoons of pitted black olives
  • Handful of spinach or rocket
  • Zest of a quarter lemon (and juice)
  • Chilli flakes
  • Salt & pepper
  • 2 cloves of garlic

How to make:

  • Prepare ingredients, slice or spiralise courgette, half olives, finely slice garlic
  • If making your own pesto, do this now. I used this recipe and substituted the pistachios for pine nuts
  • Bring pan of water to the boil and salt liberally, cook pasta according to packet instructions (I love fusilli and bucatini for this recipe)
  • Add oil to a warm frying pan, add courgette, season with salt, pepper and chilli flakes and cook on a medium heat for 4 minutes until they start to turn translucent
  • Add garlic and cook until fragrant, then add olives and the zest of a quarter of a lemon for 2 minutes
  • Add 2 tablespoons of pesto, lemon juice and rocket/spinach. Turn off heat and combine all ingredients together, season if appropriate
  • Three minutes before the pasta is cooked add frozen peas to the saucepan
  • Add cubes of goats cheese and spinach/rocket to allow them to soften
  • Once pasta and peas are cooked, drain and add to frying pan on a low heat to ensure that all of the pasta is doused in cheesy pesto-vegetable goodness
  • Serve and ENJOY!

This dish is also good served cold so if great for a leftover packed lunch. I made this to serve two but you can reduce the pasta/courgette/pesto to make a single portion.

I would to hear how this recipe goes for you so hit me up in the comments or on Instagram with the results!

Have a lovely week!

5 thoughts on “A pasta supper for the summer

      1. When it got chilly last week, I made a quick pasta dish also using rotini. I sautéed an onion with a few anchovy filets, added a few roma tomatoes from the farmstead, chopped up, and a can of white beans. I finished it off with a handful of torn basil and the remnants of a ball of mozzarella I cubed up. It was hearty, and a hit!

        Liked by 1 person

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