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John and Lisa's Weekend Kitchen

Pasta with frozen peas, preserved lemon and cheese

John's pasta dish is simply perfect for sunny summer evenings. The slightly salty homemade lemons really amp up the flavour!

Serves 4

Ingredients for the pasta

300g pasta

200g frozen Peas

20grs Butter

20mls Olive oil

Salt and pepper

2 preserved lemons

100gr ricotta

Pecorino

Ingredients for the homemade preserved lemons

8 large unwaxed lemons, 4 juiced

70g sea salt

2 bay leaves

Method for the preserved lemons

  • Scrub the lemons with hot water to remove any dirt or wax.

  • Quarter 4 lemons, but without cutting all the way through so that they hold their shape. 

  • Add a little salt to the bottom of a sterilised jar and stuff each lemon with salt.

  • Press the lemons into the jar, stuff the bay leaves alongside and fill with the juice of 4 lemons. It is important that lemons are completely covered with juice so that they preserve properly.

  • Put the lid on the jar, give it a good shake and leave for at least a month.

Method for the pasta

  • Bring a pan of water to the boil and add your pasta. Cook until soft.

  • Cook the peas with the butter, olive oil, salt and pepper until soft and then roughly mash in the pan.

  • Finely dice the rind of the preserved lemons and add to the peas. Cook over a low heat.

  • Spoon in the cooked pasta plus some of its cooking water and increase the heat so that the sauce thickens.

  • Drop in the ricotta and gently fold through the mixture.

  • Top with grated pecorino and a grind of pepper. 

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John and Lisa's Weekend Kitchen