Thursday, April 28, 2011

Emerald pasta

When it comes to quick cooking, don't look at me. I've learned to cook the Indian way, which means pottering around the kitchen for about 45 minutes, at least. So when we needed to eat something quick, my fiance came up with the idea for this pasta, which is so delicious that I am even make it when he isn't home to eat it!

While the pasta water is boiling, all the sauce preparations are already under way. This dish includes protein and iron from peas and vegetarian sausages, more iron from pumpkin seeds, vitamin C from broccoli, and calcium from feta. It also offers a bright tang with lemon. It's just what we needed to brighten our thoughts of pasta, which have been tired as of late.

Green pasta
Serves 4

500g dried pasta
2 tbs olive oil
3 vegetarian sausages
3/4 cup frozen peas
A handful of broccoli, if you have some
1/3 cup pumpkin seeds, toasted
150g feta
Juice and zest of a lemon
salt and pepper

1. Bring a large pot of water to boil for the pasta.

2. In a pan, fry the vegetarian sausages until golden. Add broccoli, and after it is just cooked, add peas to warm them. Squeeze in the lemon and feta and mix to warm. Turn off heat. Sprinkle in pumpkin seeds.

3. Cook pasta.

4. Mix pasta into the pan until all is coated. Add 1/4 - 1/2 cup pasta water, depending on how you like it. Enjoy!

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...