This is perfect for an easy Friday night dinner. It's even better, since I made it on Thursday evening. Boil the pasta, boil the peas, blanch them, then add olive oil, feta and basil. It's so simple!
Pea, feta and basil pasta salad
(serves 4)
500g wholemeal pasta shells
250g frozen peas
100g reduced fat feta
a large handful of basil leaves
1 tbsp olive oil
salt and freshly ground black pepper.
Boil the pasta shells and rinse with cold water. Put to the side. Then boil the peas for about 4 minutes. Blanch the peas in ice-cold water so that they don't keep cooking.
In a large bowl, mix together the pasta, peas and oil. Season well. Crumble the feta and mix through. Chop the basil leaves right before serving, and mix through. (If you want to make this ahead of time, I'd recommend adding the basil at the last minute - otherwise it will turn black.)
Calories per serving: about 550.
This calls for quite a lot of pasta - and if you're trying to watch your own calorie intake then adding more peas and less pasta is a good idea. Or, keep the amounts the same, but prepare them in two bowls - one with more pasta, one with less. That will keep other diners happy as well as you. (I keep the feta amounts even - it's a treat I don't like to go without).
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