Ingredients
- 350g/12oz penne or rigatoni pasta
- 8-10 large sprigs of mint, leaves removed, and chopped/torn if large
- 150g/5oz frozen peas
- 200g/7oz feta cheese, crumbled
- 50g/2oz bag of rocket leaves
- 1 lemon, grated zest and juice
- flaked sea salt and freshly ground black pepper
- extra virgin olive oil
- 20-30 good-quality marinated green olives, pitted
Method
- Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.
- Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred.
Ideal for picnics or a barbeque. Light, low fat and luscious.
Cooking time (duration): 25
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: lunch
My rating:3 stars: ★★★☆☆
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- 09350g%2F12oz%20penne%20or%20rigatoni%20pasta%0D%0A%09%208-10%20large%20sprigs%20of%20mint%2C%20leaves%20removed%2C%20and%20chopped%2Ftorn%20if%20large%0D%0A%09%20150g%2F5oz%20frozen%20peas%0D%0A%09%20200g%2F7oz%20feta%20cheese%2C%20crumbled%0D%0A%09%2050g%2F2oz%20bag%20of%20rocket%20leaves%0D%0A%09%201%20lemon%2C%20grated%20zest%20and%20juice%0D%0A%09%20flaked%20sea%20salt%20and%20freshly%20ground%20black%20pepper&short_link=&shortener=none&shortener_key=&v=1&apitype=1&apikey=8afa39428933be41f8afdb8ea21a495c&source=Shareaholic&template=&service=247&tags=&ctype=” rel=”" class=”external” title=”Promote this on Orkut”>
