Quick & Easy 3-Ingredient Alliteration Pasta
Pasta. The typical student meal. I have to admit, I'm not the world's most humongous fan of Italian food (although I wouldn't say no to a little gelato) but when it comes to the easiest meals, pasta will always be on the list. It's goofproof, it's versatile and, if you eat it in time, it's warming too.
I should say before I launch into the recipe that I am quite possibly the world's biggest fan of peas. I eat peas on an extremely regular basis, quite often even frozen from the bag (do all children like frozen peas or was this just a thing in my family? I just never really grew out of it..) so naturally when way too many fell into the pan for this dish I was not complaining one bit. They're great frozen, defrosted (not 'melted' as I find myself saying way too often; peas cannot melt), in pods, fresh, any way really - the only way they are slightly less okay is mushy. I do not condone mushy peas. Anyway, I seem to have gone on a bit of a pea-rant.. Back to the pasta.
This is what I like to call 'Alliteration Pasta', and you'll soon see why. It is ready in under fifteen minutes and results in very minimal washing up too, which is always a bonus! So without further ado, the recipe:
Quick & Easy Pasta Pesto with Peas (and Pepper)
Serves one; feel free to multiply as required if you're having a pasta party!
(alternatives at the end of the recipe)
one helping of your pasta of choice (quantities are up to you - I'd suggest one and a half to two handfuls)
one to two teaspoons pesto
a whole lotta peas
pinch of salt
1. Bring a pan of lightly salted water to the boil; there should be enough to cover the pasta.
2. Cook the pasta according to packet instructions, although it's super easy and you don't really need these - just boil for 10-12 minutes then taste-test every so often until it is pretty much as soggy or al dente as you want!
3. Chuck in the peas and let the pasta continue to boil for a minute or so until it is at the desired done-ness, by which time the peas will have defrosted (this takes no time at all). NOTE: If you're using non-frozen veg then you want to add this after you drain the pasta.
4. Drain the pasta, retaining about a teaspoon of the water - this just makes it less dry and easier to mix in the pesto.
5. Dollop in the pesto and stir around - be generous! Pesto is amazing.
6. Serve into your desired munching receptacle (generally a bowl, unless you're feeling crazy) and season to your liking - I added ground black pepper to mine, but if I had chilli flakes or tabasco or anything like that then I would have ladled them on because spice is NICE.
7. Inhale your pasta before it does the annoying pasta thing of cooling down in about two seconds flat. Or eat it near the microwave, so you can enjoy at a leisurely pace and reheat periodically. Oh the joys of pasta.
I used wholewheat fusili because that's just my preference but you can use whatever you like! Spaghetti, tricolore - whatever takes your fancy, just be sure to check the packet's cooking instructions to see how long it should take.
For the pesto, I used green basil pesto but you can use chilli, tomato, coriander, whatever you have to hand or fancy trying - this really will work with anything.
If you happen to be a tad less pea-obsessed than me, then feel free to substitute them for any other kind of veg. I think this would be really nice with peppers, sundried tomatoes, spinach or pretty much anything else you can think of.
And there we go! A recipe. Created by yours truly. Very very simple, yes, but hopefully the first of many food posts on this blog because I do love me a good ol' recipe. I think the pasta may have addled my brain. And on that starchy note, goodnight! Or good morning. Goodbye, anyway, and enjoy your alliteration pasta.
*All photos in this post are mine. If you wish to use any, please ask my permission and credit me!*