One of those days when I was eating salads on a daily basis, I felt this immense carb-craving. I craved pasta, and I knew exactly what I wanted to make.
I had bookmarked this awesome recipe from one of the earlier BBC Goodfood magazines, and knew I had to make this.
I never understand when they call anything ‘summer’, because where I am from, nearly everyday is summer for us. There is always sun, its always warm, sometimes a little too much, and we get fresh vegetables everyday. I have adapted this recipe from the original recipe (I found it in the magazine, so I don’t know if there is an online version of the same recipe), but I decided to keep the name same – Summer pea Pasta
This is one of those simple, quick meals that you can make when its just you and a nest of spaghetti in the kitchen. Peas are a staple in most households, thanks to the frozen peas concept, and you can always replace Basil with basil pesto, and you wont know the difference. Up the garlic quotient a bit, caramelize it if you like and you have a winner! So here it is, for those carb-craving , meal for one nights! :-)
Summer Pea Pasta
Level - Medium
Preparation time - 15 min
Serves - 1
Olive oil - 3 tbsp
Garlic cloves - 3, finely Chopped
Red chilli flakes - 1, deseeded and finely chopped
Spaghetti - 1 nest
Peas - 1/2 C, thawed if using frozen
Basil - 1 Tbsp
Heat 1 tbsp of the oil in a frying pan and cook the garlic, chilli and basil for a couple of
minutes until very lightly golden.
Cook the pasta, adding the peas for the final 2 minutes.
Drain, then tip everything back into the saucepan.
Tip in the garlic , chilli and basil.
Season with salt and add the remaining olive oil.
Stir well. Serve hot.