I felt like making something a little more spring-like this week, so I’ve tried to include more fresh flavours with my winter favourites. It’s still not quite warm enough yet to let go of roasted veg and comforting pasta dishes, but I love using lemon and feta alongside these more seasonal ingredients for a perfect February pasta!
1 portion dried pasta
a selection of vegetables, I’ve used cherry tomatoes, baby carrots and green beans
1 dessert spoon of pesto
1/2 a lemon
Start by chopping up the veg and putting it with a drizzle of olive oil and a pinch of salt and pepper on a baking tray. Place in the oven at 200 degrees and roast for 15-20 minutes. While the veg is in the oven, put the pasta on to boil according to packet instructions with a pinch of salt and drop of oil.
Once the pasta has boiled, drain the water and add the pesto. Stir until all the pasta has been covered, then squeeze over the juice of half a lemon and stir again. Take the veg out of the oven and add to the pasta, then tip all of this into a bowl.
To serve, tear over some fresh basil and crumble a little bit of feta cheese. This is a really simple and delicious dish that anyone can do, it’s certainly one of my go-to favourite meals!