Minted Summer Pasta and Potatoes

  • Minted Summer Pasta and Potatoes

Minted Summer Pasta and Potatoes

Description

Minted Summer Pasta and Potatoes

(serves 4 as a main course)

This recipe is quick and simple but relies on all the ingredients being ready at the same time. Timing is important. It's the perfect dish to serve with a newly released Marlborough Sauvignon Blanc.

INGREDIENTS

2½ tsp salt

500g (1 packet) orecchiette *1

500g Jersey Benne potatoes (the smallest

available) (washed)

500g (2 bunches) asparagus (pinged and halved)

250g cows' milk fetta cheese (cut into 1cm squares)

¼ cup roughly chopped mint

65ml (¼ cup) lemon infused extra virgin olive oil

Maldon sea salt and freshly ground black pepper

METHOD

· Bring a large pot of water to a rolling boil. Add 1 tsp salt and pasta and cook until pasta is al dente*2. Drain pasta and retain about ½ cup of cooking water.

· Bring a small pot of water to a rolling boil and add 2nd teaspoon of salt and potatoes and cook until soft. Drain potatoes and keep warm.

· Bring a pot of water to a rolling boil, add ½ tsp salt and cook asparagus until al dente. Drain.

· In a large serving bowl gently combine pasta, potatoes, asparagus, fetta cheese, mint and oil. Season with salt and pepper and moisten with some of retained pasta cooking water if desired.

· Serve hot, warm or cold.

Note: *1 Literally translated as "little ears” it is shell shaped pasta.

This recipe uses large shell pasta, is approximately the same size as small Jersey Bennes.

 

*2 Al dente describes food that is cooked until it offers a slight resistance when bitten into.