Summer pasta

My fridge hasn’t been to inspirational recently.

But after a traumatic 5km charity run I thought I’d treat myself with a nice supper lastnight. So when I got back from work today the standard of fridge leftovers was a lot better than usual.

Some asparagus, sugar snaps and soft goat’s cheese. Delicious.

I ferreted out some frozen broad beans, mint leaves, virgin olive oil and some crushed pink pepper.

And then the best bulking out ingredient ever: orecchiette. I’m not one for splashing the cash in the supermarket unless it’s for a good reason. But if you’re using nice ingredients, it really is worth the extra £1 for this ‘little ear’ Southern Italian pasta made from durum wheat semolina and water. They have a slightly rough outer surface, and a tasty soft, chewy centre.

It’s a light meal with great summery flavours. And it’s a classic one pan dish – the pasta takes ten minutes, so chuck in the broad beans six minutes into cooking, and then chuck in the asparagus and sugar snaps a couple of minutes later. Drain and dress with mint leaves and goat’s cheese.

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