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Simple Spaghetti
with Mozzarella, Peas and Olive Oil
“Simple, cooked spaghetti, but with a brilliant green, tasty sauce; made from frozen peas, vegetable stock, fresh mint, extra virgin olive oil and a topping of Mozzarella. The end result is very satisfying indeed – trust me!” Serves 4.
Preparation time: 15 minutes.
Cooking time: 15 minutes.
From your local Aldi
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300g spaghetti, this will give you 900g cooked |
1 × 10g vegetable stock cube |
Method
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1. Cook the pasta in boiling water until just tender, drain and keep hot. 2. Cook the peas in plenty of boiling salted water for 2-3 minutes, drain and keep warm. 3. Pop half of the peas into a liquidiser or crush with the back of a fork. 4. Add the olive oil and blitz or mix, gradually adding enough vegetable stock and boiling water to give you a nice sauce-like, green purée. |
5. Add the mint to the pasta, along with the remaining whole peas. Add the hot pea sauce, season with salt and pepper and stir well. 6. Add the diced Mozzarella and mix together. 7. Serve with a simple tomato salad and garlic bread. |
Phil Vickery’s Top Tips
The longer the peas are in the boiling water, the less brilliant green colour you will have at the end.
When cooking pasta, drain in a colander, then rinse with boiling water from the kettle. This will stop the pasta sticking together.
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