The Makeshift Chef: Summer pea and courgette linguine recipe

This summery, lemony and fresh pasta dish is an easy vegeterian dish that will delight your dinner guests. I love that it has very few ingredients and doesn't take long to prep - you can be done in literally 10 mins! The goats cheese adds a lovely tang however can easily be replaced with a hard cheese such as parmasean.

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Summer pea and courgette linguine (V)

Ingredients (Metric)

Makes 2 portions

• 160 grams of peas (defrosted if frozen)

• 190 grams of pasta

• 1 courgette

• 75 grams of goats cheese (alternatively use a hard cheese such as parmesan)

• 50 grams of cream cheese

• A lemon

• 2 garlic cloves

• 10 grams of fresh mint

• 11 grams of a veg stock cube

You'll also need:

100 ml of boiling water, salt, pepper, olive oil, dried mixed herbs

Instructions

(Scroll to the end for instructions with pictures)

1. Boil a pot of water and put the linguine in for 10-12 mins until cooked, make the sauce while the pasta is cooking

2. Place a pan on the hob and heat a drizzle of olive oil, boil 100 ml of water

3. Peel and finely chop your garlic

4. Top and tail your courgette, cut in half and then chop into batons

5. Strip the mint leaves from the stem

6. Once the olive oil has heated, add the courgette batons, salt and cracked black pepper

7. Once the courgette has softened add the chopped garlic and cook until fragrant

8. Add the dried herbs and peas, cook for 2 mins

9. Measure 100 ml of boiling water and add the cream cheese and stock cube and dissolve

10. Add the stock-cheese mixture to the pan of vegetables and stir until thickened slightly (approx. 2 mins)

11. While the vegetables and pasta is cooking, roughly chop the mint and cut the lemon in half

12. Once the pasta is cooked, drain and set aside a cup of the pasta water, add the cooked pasta to the vegetable pan

13. Give everything a good stir

14. Squeeze in the juice of 1/2 a lemon, add half the mint and half the goats cheese, allow to cook for 1 min altogether

15. Add more salt and pepper to taste and some of the reserved pasta water if dry

16. Cut the other half of lemon into quarters and serve the pasta with a wedge of lemon and the rest of the mint and goats cheese sprinkled on top

Instructions with pictures

Steps 1 - 5

Boil the water and cook the pasta for 10-12 mins and heat a pan with a drizzle of olive oil. Start preparing your ingredients.

Steps 6 - 8

Chop the courgette into batons, dice the garlic and strip the mint leaves from the stem.

Once the oil has heated, add the courgette. And once browned (3-5 mins) add the garlic, dried herbs, black pepper, salt and peas.

Steps 9 - 11

While the vegetables are cooking, boil 100ml of water and add the veg stock cube and cream cheese. Then add the cream mixture to the vegetables and while cooking together (1-2 mins) roughly chop the mint and chop the lemon in half.

Steps 12 - 16

Once the pasta is cooked add to the pan, along with the goats cheese, half the mint leaves and the juice of half a lemon. Mix together and add some pasta water if dry.

Et voila! Your courgette, pea and goats cheese pasta is ready - sprinkle the remaining goats cheese and mint on top.

Comment below, if you've made the recipe!