Pasta with Spring Onion and Peas

Pasta with Spring Onion and Peas

We’ve launched a series of lunch videos called Lunch Ninja on our Youtube channel. If you haven’t seen them, you can click on over for some recipes meant to transform you into a lunch packing superhero. Ok, they’re just options to the usual sandwich but superhero sounded way better. We’re also looking to create a series demonstrating some of our easiest dinners. Ceri wanted the videos to feature the phone numbers of her favourite take-out spots, but I told her we can’t do that. So instead we’re going to bring you meals that are healthy, fast and delicious. Don’t shake your head at me. It can be done.

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Photo by Leila Ashtari

Witness our Peas, Pasta and Spring Onion recipe. Not only is it ready before the last sliver of sunlight fades from your kitchen (don’t you love how there’s sunlight at dinner time now?), it’s made with a short list of fresh and simple ingredients. In other words, the ideal recipe, especially since you can have dinner on the table in about 20 to 25 minutes. Or you could call Ceri to get one of those take-out numbers from her, but I’ll bet you this dinner even beats the delivery guy to the door.

Peas, Pasta and Spring Onion

Ingredients

  • Prep time: 5 minutes
  • Total time: 20 minutes
  • Serves: 4 to 6
  • 1 lb (450 g) rigatoni pasta
  • 2 cups (500 ml) fresh or frozen peas, cooked and drained
  • 1 bunch spring onions (about 4), sliced
  • 1 1/2 cups (375 ml) crumbled feta cheese
  • 1/3 cup (80 ml) olive oil
  • juice of half a lemon
  • 1 Tbsp (15 ml) chopped fresh mint, plus more for garnish

Method

Bring a large pot of salted water to boil over medium heat. Once boiling, add the pasta and cook 7 to 11 minutes, or until al dente. Drain the pasta and pour into a large bowl.

Mix pasta with peas, onions and feta.

In a small bowl, whisk olive oil, lemon juice and mint. Drizzle dressing over pasta and toss throughout. Sprinkle pasta with another teaspoon of fresh, chopped mint and serve.

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