Spaghettini with marinated tomatoes and goat's cheese
200 g, (red grape), halved
200 g, (yellow grape), halved
1 tbs, (extra-virgin)
1½ tbs, (white)
Fresh red chilli
1 whole, long, deseeded, finely chopped
2 clove(s), crushed
400 g, (spaghettini)
2 bunch(es), cut into 1cm pieces
Frozen green peas
1 cup(s), (120g), baby, thawed
200 g, thickly sliced
1 cup(s), leaves torn
120 g, (soft) crumbled
- 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.
- 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.
- 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.