i’m always on the look out for delicious pasta recipes that i can throw together quickly and easily. a particular favourite is garlic, chilli, lemon zest and parsley but increasingly i prefer ones that contain vegetables so i can eat at least one portion of my daily five.

i tried this dish after a friend referred to “hot pasta with feta, peas and black olives” as a favourite emergency supper. i really enjoyed the contrast of the sweet peas and the salty olives and feta. the cupboards really were bare when i made this otherwise i’d have added some herbs as well – basil or mint would be my choices.

this dish is my contribution to presto pasta nights, as hosted by ruth at once upon a feast. quantities in the recipe below are all a little vague as it really is a chuck everything together and eat dish.

pea, feta and black olive linguine (serves 1)

linguine for one

a large handful of peas

a small handful of black olives

50-75g feta cheese, crumbled

zest and juice of ½ a lemon

a glug of olive oil

freshly ground black pepper

cook the linguine. meanwhile, cook the peas in boiling water for a few minutes then drain them and mix with the feta, lemon zest and juice and olive oil. season with black pepper and mix with the linguine. eat!