Spaghettini with marinated tomatoes and goat's cheese
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Nothing says Italiano like a dish that’s green, red and white. Sweet peas, juicy tomatoes and rich cheese make this pasta a taste sensation
Ingredients
Tomato(es)
200 g, (red grape), halved
Tomato(es)
200 g, (yellow grape), halved
Olive oil
1 tbs, (extra-virgin)
Balsamic vinegar
1½ tbs, (white)
Fresh red chilli
1 whole, long, deseeded, finely chopped
Garlic
2 clove(s), crushed
Dry pasta
400 g, (spaghettini)
Asparagus
2 bunch(es), cut into 1cm pieces
Frozen green peas
1 cup(s), (120g), baby, thawed
Snow peas
200 g, thickly sliced
Fresh basil
1 cup(s), leaves torn
Soft goat's cheese
120 g, (soft) crumbled
Instructions
1
Place tomatoes, oil, vinegar, chilli and garlic in a large bowl and stir to combine. Season with sea salt and freshly ground black pepper. Set aside for 15 minutes.
2
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add asparagus, green peas and snow peas for the last 2 minutes of cooking. Drain and return to pan.
3
Add tomato mixture, basil and half the goat’s cheese to the pasta mixture and toss gently to combine. Serve pasta topped with remaining goat’s cheese.
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