Goat’s Cheese, Green Pea + Mint Spaghetti

Goat’s milk chevre tossed with fresh cream, baby green peas, button mushrooms, parmesan, basil and mint. Finished with fresh basil leaves and extra goat’s cheese.

Ingredients

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• 125 g Goat’s cheese
• 500 g spaghetti
• 300 ml pure cream
• 120 g fresh or frozen baby green peas
• 1 bunch fresh basil
• 3 cloves purple garlic, peeled and crushed
• 4 large button mushrooms, sliced
• 20 g unsalted butter
• ¼ cup mint leaves
• ½ red onion, peeled and diced
• Cracked black pepper
• Sea salt

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Recipe

10 Easy Steps!

1. Bring a 5 litre pot of water to the boil, lightly season with 1 tsp sea salt.

2. Add 500g dried spaghetti to the boiling water and quickly stir. This will avoid the pasta from sticking. Cook for approx. 5-6 minutes or until pasta is tender. Strain and stir with a fork to develop the starches. Reserve for sauce.

3. Break up goat’s cheese.

4. Clean and slice button mushrooms.

5. Peel and dice half red onion.

6. Peel and crush garlic.

7. Pick basil and mint leaves.

8. Heat a large, deep fry pan with a little unsalted butter, add onion and mushrooms. Sauté for 1-2 minutes. Add garlic and cream. Reduce heat to medium and simmer for 2-3 minutes. Add spaghetti.

9. Add goat’s cheese, basil and mint leaves

10. Check seasoning, divide into 4 individual bowls and garnish with extra basil and goat’s cheese.