Summer is the season for brightly colored fresh food (well any season is) but for some reason, this season makes me crave it more.
Fresh, crisp, sweet, savory, plates bursting with colors and incredible flavors of the season. Pasta salads are a favorite, both for their hunger satisfying ability and for getting creative in the kitchen. They are versatile to prepare, what with the vast number to the types of pasta and the great vegetables (and even fruits) you can add to create something spectacular. Finish it off with a coarsely chopped parsley for extra summery-ness, a great contrasting color and added freshness to the dish. Here is a recipe, previously unpublished, from my collection of recipes I’ve developed.
Pasta Salad with Peas, Lemon and Goat Cheese
- ½ pound pasta
- 1 cup peas
- 1 lemon, zested
- ¼ cup goat cheese
- ¼ teaspoon sea salt
- olive oil, drizzle
- pepper to taste
- 3 tablespoons minced garlic
- 3 tablespoons milk
- Grated parmesan cheese
- Italian parsley, chopped
1. Cook pasta according to instructions on the box until cooked, al dente (firm but not hard). Drain and rinse in cold water to stop the cooking process.
2. Place in a large bowl, toss with a little drizzle olive oil to coat and prevent sticking and set aside.
3. In the bowl with the pasta, toss in the peas, lemon zest, sea salt, olive oil, milk and minced garlic. Toss till ingredients are well combined. Add the goat cheese and toss to combine. Chop parsley coarsely, add to pasta and toss till combined, reserve a tablespoon or two for the topping. Grate parmesan on top and top parmesan with a the remaining sprinkle of parsley
Tools and Equipment: large pot, wooden spoon, grater,
Shopping list: Pasta, Peas, Lemon, Garlic minced, Sea salt, Goat cheese, Parmesan cheese