Hello lovely people! If you’ve been following this blog for a while, then you know my love for all things related to Italy – including pasta of course. This recipe is one of my favorite all veggie pasta dishes and adding some mint was quite surprising (in a positive way, of course!). I think that what I appreciate even more is that it’s super easy and 100% foolproof. Put your apron on and let’s get started!
Serving: 4 people
Timing: 30 minutes
– 300-400g farfalle (the butterfly pasta)
– 200-300g feta cheese
– 2 cups fresh or frozen green peas
– ¼ cup fresh mint leaves
– 2 cloves of garlic
– ¼ cup lemon juice
– olive oil
– salt & pepper
Start by bringing water to a boil in a large saucepan.
Add some salt and cook the farfalle for 12 minutes (or follow packaging instructions).
Drain the feta cheese if necessary and cut it into small cubes.
Peel the garlic cloves and chop them as finely as possible.
Defrost the green peas or cook them in boiling water for 20 minutes.
Wash the mint leaves.
Heat 2 soupspoons of olive oil in a small skillet. Brown the garlic for a few minutes. Add the green peas, the feta cheese and the mint leaves. Let cook for 2 minutes.
Drain the pasta and put them back into the saucepan. Pour the garlic mixture into the saucepan. Add the lemon juice and season with salt and pepper. Thoroughly mix all the ingredients.