This light, fresh pasta dish is simple, healthy and incredibly quick to throw together – just what I needed this week! It was also a chance for me to try some of our new fresh herbs in the garden courtesy of J’s mother. I’m really excited about having fresh garden herbs!
This is so yummy, even J liked it though it didn’t have any meat in it. It can be served either hot or cold, and is perfect for either spring or fall. I also love the bright green colour of the sugar snap peas as well as the loose peas (unfortunately, the peas didn’t feature in the picture above as they were a last minute quick addition.)
I also have a feeling that mozzarella is going to start featuring in more of my dishes. I recently bought a ball of mozzarella to use for pizzas a couple of weeks ago and I can’t get over how much better it is than the grated mozzarella that comes in resealable plastic bags. Fresh mozzarella anytime for me! 🙂
Speaking of healthy food, check out this article by Cassie White, a Sydney student who writes about her attempt to eat healthy on a $5 a day budget. I can commiserate with a lot of what Cassie has written – I too have struggled with trying to eat healthy while on a tiny budget and I can tell you it’s not easy. Eating healthy takes a lot of planning, a lot of time and it can take quite a lot of money as well. Getting your basic essentials together in the beginning can save you a ton of money in the long run but can be quite pricey at the start as well. I would also say that $5 might be stretching it a little – perhaps a flexible budget of about $10-15 a day might be more feasible? (Keeping in mind you might spend more in some weeks and less in others, depending on what you have to stock up on). But Cassie has shown it can be done, albeit with a few potholes and obstacles along the way, so be sure to check out her story and most especially her tips at the end of the article on how best to eat cheap and healthy!
And now onto the spring pasta!
Spring Pasta with Sugar Snap Peas and Red Chili:
Two small to medium red chilis
A few handfuls of sugar snap peas
A small bowl of frozen peas, thawed
500 gms of spiral pasta
Mozzarella cheese, cut up in cubes
Two generous pats of butter
Olive oil or a little pat of butter
Juice and zest of 1 large lemon
Fresh mint and parsley for garnishing (I used basil in lieu of mint because that was all I had on hand!)
Cook pasta according to directions. While waiting for pasta to cook, deseeded chilies and dice into small pieces. Also, if needed, trim sugar snap pea ends.
In a large pan, heat some olive oil or a little butter and coat the base of the pan well. Add sugar snap peas and let cook for a few minutes on medium heat. Add chili, peas and pasta; mix well. Turn heat down to low; add butter pats to pasta and continue stirring to ensure pasta is thoroughly coated with butter. Mix in lemon juice and zest.
Remove pan from stove. Spoon pasta into serving bowls. Top with mozzarella cubes and garnish with herbs. Enjoy!
NB: meat eaters, you can also add some salami to the pasta if you wish!