Whip up a rustic farfalle pasta with peas, mint, lemon and goats curd
There’s been a chilly nip in the air this week – a sure sign of winter creeping towards us and all the promises of hearty comfort food. A flick through the new cookbook from MasterChef 2014 runner-up Laura Cassai has set our eating agenda for the seasons ahead, with dishes like sausage, porcini and fennel seed ragu pappardelle and slow-roasted pork loin stuffed with chestnuts and cranberries. Showcasing Laura’s roots in traditional Tuscan and Sicilian cooking, My Italian Kitchen is sure to provide plenty of culinary inspiration for chilly nights at home. For a fresh and zesty dish, plate up this farfalle pasta with peas, mint, lemon and goats curd.
INGREDIENTS
500 g fresh farfalle pasta
3 tablespoons extra-virgin olive oil
1⅔ cups shelled fresh peas (frozen peas are fine if fresh aren’t available)
1 large handful mint leaves, reserve some for garnish
finely grated zest and juice of 1 lemon
sea salt flakes
50 g goats curd
TO MAKE
Bring a very large saucepan of salted water to the boil. Cook the pasta until al dente and then strain.
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.
Toss the cooked pasta through the peas. Place in a serving bowl, sprinkle with lemon zest, a few dollops of goats curd and reserved mint leaves. Serve warm.
Serves four.
Recipe and images from My Italian Kitchen by Laura Cassai. Published by Hardie Grant.
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