Spring time always makes me think of light, green dishes, especially salads. This is probably because alot of green plants are coming into season around March, April, & May. Eating seasonally can have many benefits, including saving money, decreasing your carbon footprint, and having the freshest foods at your fingertips.
Some produce that is in season right now…..
- Apricots
- Artichokes
- Asparagus
- Avocados
- Carrots
- Chives
- Fava Beans
- Fennel
- Leeks
- Mangoes
- Morels
- Pineapples
- Potatoes
- Rhubarb
- Watercress
And what I used in this recipe….
- Peas &
- Spinach
This easy pasta dish I’ve created, is hearty, but has lighter flavors like lemon and goat’s cheese to balance it out. It may still be colder where you are, so having some warmer, lighter options for Spring is useful. Below is a recipe inspired by Spring and my love for goat’s cheese & peas. These flavors compliment each other so well.
To get started on making this dish, gather all of your ingredients and bring a pot of water to boil.
Then, cook your pasta from the instructions on the packaging. I like to sprinkle a little bit of salt in the water as well to give the noodles some flavor. This “free-from” penne from the UK is a gluten-free option, but you can choose any style you like. I wouldn’t recommend spaghetti or angel hair for this recipe, but it’s entirely up to you.
Once the noodles are 5 minutes from being done, pour the frozen peas in to cook with the pasta. I know it sounds a little cray cray, but it saves using another pot. You can also defrost the peas before cooking and throw them into the sauté pan later in the recipe or use fresh or canned and do the same thing.
While the pasta and peas are finishing up, pop some avocado or olive oil in a pan on medium-high heat. Throw in the minced garlic once it’s hot and cook until translucent.
Head back over to your pot, and drain the pasta/pea combo, while making sure to save about ¼ cup of pasta water.
Next, take your pasta, pasta water, and peas and put them in the sauté pan with the garlic, Thoroughly mix.
After the mixture is in the sauté pan, add in the juice of ½ lemon, the chopped parsley and all of the spinach. Carefully mix through. Feel free to season the pasta as you wish right now while all of the flavors are combining.
Once the spinach has wilted, turn off the heat. Gently fold in the goat’s cheese making sure that all the pasta is covered. Then, my friend, you are ready to serve. Sprinkle some lemon zest, fresh parsley, pine nuts..whatever you fancy. Enjoy this fresh Spring time dish that you can enjoy during the week or as a weekend family meal.
Spring Pea & Goat's Cheese Pasta
Ingredients
- 4 cups Uncooked pasta of choice (Long haired pasta is not recommended.)
- ½ Lemon
- ½ cup Fresh Parsley, roughly chopped
- 2 cloves Garlic, minced
- 2 cups Frozen peas
- 4 cups Fresh spinach
- 3 ounces Goat's cheese
- 2 tbsp Avocado or Olive oil
Instructions
- Cook pasta as per package instructions in a large pot.
- In the last 5 minutes of cook time, pour the frozen peas in with the pasta to defrost and cook.
- In a large sauté pan, add the oil, and minced garlic, cook on medium-high heat until translucent.
- Drain the pasta and peas while saving ¼ cup of pasta water.
- Dump cooked pasta, peas, and pasta water into the sauté pan with the garlic.
- Add in spinach, parsley, and the juice of ½ lemon to the pasta. Season with salt & pepper.
- Once the spinach is wilted, turn off the heat and fold the goat's cheese into the pasta. Carefully mix through.
- Serve as it is or top with fresh parsley and a slice of lemon. Enjoy!
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