Zucchini Pea Fetta & Mint Pasta

New Recipe

Serves 4
Preparation time: 5 minutes
Cooking time: 10 minutes

A fast a simple protein packed vegetarian pasta sauce with extra virgin olive oil, garlic, zucchini ribbons, fresh or frozen baby peas, mint and crumbled traditional Lemnos Fetta.

Ingredients:

400g angel hair or spaghetti pasta
180g pack Lemnos Traditional Fetta, crumbled
2 small zucchini, cut in thin ribbons using a vegetable peeler
2 cups frozen baby peas or 2 cups sugar snap peas
3 large garlic cloves, crushed
zest of half a lemon (optional)
4 tbls extra virgin olive oil
1 cup loosely packed mint leaves, torn, and a few whole ones for garnish
sea salt and freshly ground black pepper

Method:

In a large pan, cook the pasta following the manufacturers instructions for al dente. Drain and reserve one cup of the pasta cooking water.
Set the same pan you cooked the pasta in on a medium heat (to save washing up). Add the olive oil and garlic, cook for about 1 minutes until it just starts to smell fragrant. Do not let it brown as it will become bitter.
Add ½ a cup of pasta cooking water and the peas to the pan with the garlic and oil, then cook for another minute or until they come to the boil and turn bright green.
Return the hot pasta to the pan, then add the zucchini ribbons, lemon zest and ⅔ of the crumbled Fetta. Add a little more reserved pasta water if you need to loosen the sauce a little. Season generously with salt and pepper.
Toss in the mint leaves. Serve immediately with a few whole mint leaves and the remaining crumbled Fetta scattered on top.