This dinner came out of pure greediness.
I was wondering if I could eat two flavour combos I love at once without it being too overpowering; these being:
-Tomatoes, Basil and garlic
-Green Veg and mint
I thought individually the flavours all worked well with each other, and worked well with feta cheese (which could be left out for a vegan recipe); and it turns out if you combine them all together they taste even better!
Ingredients for 2 generous servings:
-250g of spaghetti (we’re greedy!)
-A large mug of frozen peas
-A handful of chopped yellow cherry tomatoes
-Around 50g of sundried/blushed tomatoes in oil (we used a home dried F1 Mini Plum variety, dried in our dehydrator (not the sun…we live in England after all!))
-150-200g of feta (leave out for a vegan recipe!)
-2 medium courgettes
– 2 cloves of garlic
-A handful of fresh basil leaves (torn or chopped)
-Around 5-6 fresh mint leaves (sliced very fine)
- Slice the courgettes into ¼ inch (~1cm) rounds and lightly fry in just a little olive oil on a low/med heat. Don’t fry for too long, you don’t want them mushy, but fresh and just cooked.
- As the courgettes are just fried add the garlic, then after another minute of cooking the frozen peas.
- Add the mint, it should be about a pinch, don’t be excessive as fresh mint is strong. Add around half the basil to the cooking veg.
- Turn the heat under the veg off when done; keep warm by covering if necessary. Drain your spaghetti, place it back in the pan with a good glug of olive all.
- Add the cooked veg mixture to the pasta, add the raw chopped and sundried tomatoes and the fresh basil. Crumble in the feta.
Voila, Greek? Italian? Who knows….but it’s yummy!