***UPDATE*** I’m pulling out the pasta pea bit from my last post so it’s not smushed in between the cabin and the salmon and the …..And you may still get another one later today for the berry tart bake off! Where did June go??? Ok… just pretend like you’re surprised 🙂
Yes, I did make MORE pasta and had a lovely but challenging afternoon taking photos of it. It was like a haircut you keep having a go at and never feel you get quite right… except with less long term effect.
Here is the link to the Donna Hay photo challenge at Jungle Frog Cooking.
And here is the original picture-
And this is my go at it 🙂
And this is the one I couldn’t decide on…
And here’s the rest of it you’ve already seen….
Here’s the recipe but head over to Junglefrog if you want to Print. You should go over there anyway because it’s a great site.
- 400g penne
- 420g frozen peas (2 cups)
- 2 cloves garlic (crushed)
- 2 tablespoons lemon rind (finely grated)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 240g goat’s cheese (crumbled)
- 50g rocket (arugula, chopped)
- sea salt
- cracked black pepper
Boil up you noodles of choice… regular semolina or one of the many gluten free varieties. The recipe called for Penne but I like the twists… And get yourself some peas! I love using pea shoots for the green and Donna Hay used Arugula. I also added cut up snow peas giving it a little crunch.
I used fresh shelling peas, snap peas, and pea shoots all from local gardens. I used to love growing pea shoots for salad. You can even do this in a pot of the porch.
A little olive oil, fresh garlic, lemon juice and zest, fresh goat cheese and did I mention PEAS!
It’s a simple dish that can be made ahead of time and served at room temp or warmed up a bit…