Spinach and Green Pea Pasta Recipe #378038
This is a great dish for a weeknight dinner as it is ready in less than half an hour. It combines many of the lovely flavours found in Greek cookery.
by Irmgard
20 min | 10 min prep
SERVES 4
- 5 cups medium pasta shells
- 1 cup frozen peas
- 1/2 teaspoon lemon rind, grated
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups fresh spinach, packed and trimmed
- 1 cup feta cheese, crumbled
- In a large saucepan of boiling salted water, cook the pasta for 7 minutes.
- Add the peas and cook for 1 to 2 minutes or until the pasta is tender but firm.
- Drain, reserving 1/2 cup of the cooking liquid.
- Return to the pot.
- In a small bowl, whisk together the lemon rind and juice, oil, dill, salt and pepper.
- Add the drained pasta along with enough of the reserved cooking liquid to moisten.
- Add the spinach and feta.
- Stir until the spinach is wilted and everything is well combined.
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5 stars