John Myers
Ingredients for 2 servings:
- 200g spaghetti
- 150 g peas, frozen
- 1 bell pepper
- 12 cherry tomatoes
- 120 g sheep’s cheese
- 1 bunch of basil
- 3 tbsp balsamic vinegar
- 100 ml vegetable stock
- 3 tbsp pine nuts
- salt and pepper
- lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Cook the pasta in salted water until al dente. Add the peas shortly before the end of the cooking time (approx. 5 minutes, depending on whether frozen or not). Drain everything, rinse well, and place in a bowl. Dice the bell peppers and add them to the pasta along with the cherry tomatoes. Dice the cheese (I always serve it separately; if you like, just add it as well). For the dressing, wash the basil, shake it dry, and pick off the leaves. Puree the vinegar, broth, lemon juice, pine nuts, and basil, and season with salt and pepper. Add the dressing to the pasta and mix well. Season again with salt and pepper if desired. Regarding lemon juice: everyone should decide for themselves how they like it. I personally like my salad with a noticeable lemon flavor, so I use a whole lemon. You can also leave it out; that tastes good too. Depending on how much lemon juice you use, you may need to reduce the water for the vegetable broth a bit, otherwise it will be too runny.
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