Pasta with goat’s cheese & tomato pesto sauce (with garlic tomatoes, honey glazed carrots & green beans)
Print Edition
THE cicadas are in full voice and that can only mean one thing. Summer — and all the discomforts it brings — has finally arrived.
Hot and humid days abound for the foreseeable future and, after a long day toiling in the office, we rarely find ourselves enthused to eat anything too heavy for that evening meal.
But that doesn’t mean you can — or should — skip nourishing, nutritious and tasty fare. So why not take inspiration from the Mediterranean, a part of the world famed for its healthy diet — where olive oil replaces butter and other fats; where fresh herbs do the work of adding flavor; where people famously live long into old age?
Ingredients (for 2-3 people)
For the pasta
250g pasta (we used tricolore fusilli)
1 cup mixed red and yellow cherry tomatoes, halved
3 tablespoons soft goat’s cheese
3 tablespoons tomato pesto (pesto rosso)
½ cup fresh basil leaves
2 cloves garlic, finely chopped
1 tablespoon olive oil
For the honey glazed carrots and green beans
1 cup green beans
1 cup mini carrots
1 tablespoon olive oil
1 tablespoon honey
Salt & pepper
Instructions
1 Cook the pasta in boiling salted water until al dente — meaning, still with a little bite. This should take around 8 minutes. Drain.
2 While the pasta is cooking prepare the honey glazed carrots and green beans. Wash and peel the carrots and shell the top and tail the beans. Boil them in lightly salted water until tender — they should retain a little crunch — around 5 minutes. Now drain.
3 Place the beans and carrots in a large skillet. Add the olive oil and honey, season sparingly with salt and pepper. Cook on a low heat for 2 minutes, stirring to ensure that the vegetables are well coated in honey and oil.
4 In a small frying pan heat 1 tablespoon of olive oil then fry the garlic on a low heat until a pronounced garlic aroma is in the air. Toss in the tomatoes and fry for around 2 minutes, stirring gently. Season and set aside.
5 In a frying pan heat the goat's cheese until it begins to melt. Immediately add the tomato pesto, mixing until combined. Toss the drained pasta into the pan and keep mixing until the pasta is evenly coated in sauce.
6 Serve with the garlic tomatoes and a generous handful of fresh basil on top, the glazed carrots and green beans on the side.
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