Farfalle pasta with peas, mint, lemon and goat’s curd

Farfalle pasta with peas, mint, lemon and goat’s curd

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

For someone like me, who usually hates mint, this is one of the freshest and most vibrant plates of pasta I can ever have. It’s such a beautiful spring dish to make, right when peas are at their best and are ever so fresh, straight out of their pods. The delicious sweet peas, the refreshing flavour of the mint, the tang of the lemon, the creaminess of the goat’s curd – the flavour combination is a winner. It’s also so quick and easy to make. Enjoy!

Ingredients

Quantity Ingredient
500g fresh farfalle pasta
3 tablespoons extra-virgin olive oil
255g shelled fresh peas, (frozen peas are fine if fresh aren’t available)
1 large handful mint leaves, reserving some for garnish
1 lemon, finely zested and juiced
sea salt flakes
50g goat’s curd

Method

  1. Bring a very large saucepan of salted water to the boil. Cook the pasta until al dente and then strain.
  2. Heat the olive oil in a saucepan over a medium heat. Add the peas and mint and cook for a few minutes, then deglaze with the juice of the lemon. Season with sea salt and freshly ground black pepper and remove from the heat.
  3. Toss the cooked pasta through the peas. Place in a serving bowl, sprinkle with lemon zest, a few dollops of goat’s curd and reserved mint leaves. Serve warm.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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