pea, feta and black olive linguine
i’m always on the look out for delicious pasta recipes that i can throw together quickly and easily. a particular favourite is garlic, chilli, lemon zest and parsley but increasingly i prefer ones that contain vegetables so i can eat at least one portion of my daily five.
i tried this dish after a friend referred to “hot pasta with feta, peas and black olives” as a favourite emergency supper. i really enjoyed the contrast of the sweet peas and the salty olives and feta. the cupboards really were bare when i made this otherwise i’d have added some herbs as well – basil or mint would be my choices.
this dish is my contribution to presto pasta nights, as hosted by ruth at once upon a feast. quantities in the recipe below are all a little vague as it really is a chuck everything together and eat dish.
pea, feta and black olive linguine (serves 1)
linguine for one
a large handful of peas
a small handful of black olives
50-75g feta cheese, crumbled
zest and juice of ½ a lemon
a glug of olive oil
freshly ground black pepper
cook the linguine. meanwhile, cook the peas in boiling water for a few minutes then drain them and mix with the feta, lemon zest and juice and olive oil. season with black pepper and mix with the linguine. eat!