Light Summer Pasta with Fresh Herbs and Peas
Speed and efficiency are my motivating factors these days! I’m back to work full time, Mike is ALWAYS at work and we have two babies in diapers! This dinner celebrates all things summers and comes together by the time the pasta is cooked.
¼ Cup extra virgin olive oil
4 Cloves garlic, crushed
1 375 g box whole wheat spaghetti
A large handful of your favourite chopped fresh herbs; at least a ¼ cup total (I used parsley, basil, thyme, dill and oregano)
1 Cup of fresh or frozen peas.
Bring a large pot of water to boil, season liberally with salt so the water tastes like the sea; cook the pasta according to package directions.
Once you’ve added the pasta to the water, build your sauce:
In a large frying pan add the olive oil and garlic, then turn the heat to medium low and sauté the garlic on this temperature for about 10 minutes or until the edges of the garlic start to brown (if the garlic is browning too quickly then drop the heat to low).
Season the oil and garlic with salt and pepper (about a ½ tsp of salt and a ¼ tsp pepper.
Strain the pasta when it’s cooked and then add it to the pan and mix well.
Turn the heat off the pan and then stir in the peas and fresh herbs.
Taste and adjust seasoning.
- If you like a little heat then feel free to add some chili flakes to the pan when you add the garlic (start with a ½ tsp).
- Serve with BBQ chicken for a balanced meal.
- Top with Parmesan cheese if you so desire.