Minted Summer Pasta and Potatoes
Description
(serves 4 as a main course)
This recipe is quick and simple but relies on all the ingredients being ready at the same time.
|
2½ tsp salt 500g (1 packet) orecchiette *1 500g New Potatoes (the smallest available) (washed) 500g (2 bunches) asparagus (pinged and halved) |
250g 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.