Pasta with Peas and Beans

Having spent most of the summer cooking from Dr. Rupy Aujla’s The Doctor’s Kitchen, I just couldn’t decide which recipe of his to share with you first so decided to start back with a brilliant recipe from The Olive Oil Diet, Dr. Simon Poole and Judy Ridgeway’s part science lesson, part recipe book.

The original recipe is called Cavatelli with Broad Beans and Peas and includes ricotta cheese but, given that I didn’t actually have any cavatelli, broad beans or ricotta this is my adaptation. And it’s pretty good, even if I do say so myself. Remember the original can be found in The Olive Oil Diet, but here’s my version:

Pasta with Peas and Beans

Serves 4

300g frozen edamame beans, defrosted

100g frozen peas, defrosted

4 tbsp extra virgin olive oil

1 small onion peeled and chopped, or frozen onion

1 garlic clove crushed (frozen or from a jar will work)

1 fresh red chilli, finely chopped (or use frozen)

2-3 tbsp vegetable stock or water

400g pasta spirals

200g crumbled feta cheese

30g fresh mint, roughly torn

Salt & black pepper

Heat the oil in a saucepan and gently fry the onion, garlic and chilli until soft. Add the beans and peas with the vegetable stock or water and cook gently until the liquid has evaporated and the vegetables are tender, about 5 minutes.
Meanwhile cook the pasta in plenty of boiling salted water as directed on the packet until just cooked. Drain and mix directly into the pan with the beans and peas.
Just before serving sprinkle with the feta and mint and serve with extra virgin olive oil on the side.