What I Ate: Summer Pasta

A few people have asked me recently why I don't blog more about what meals I make on a day to day basis. This is something I chatted to Kerri of Dinner Diary fame about at a fantastic Italian wine tasting event organised by Dan of Bibendum recently. You see, Kerri and Stephen's blog is slightly different to many of the other food blogs out there in that they write about almost everything they eat. Not just the highlights and the meals out, but pretty much everything (including tennis shaped pasta in honour of Wimbledon...) 365 days a year.

For me though, the truth is that (1) I didn't think anyone would be interested in my 'thrown together' week night dinners, (2) Monday to Thursday food for me is generally healthy vegetarian sustenance rather than fancy things to write home about and (3) I simply don't have enough hours in the day.

But they're all just excuses, so here goes!

Whilst sorting through some of my photos yesterday I came across this one of a pasta dish which I make in various different guises once the fresh spring vegetables begin to make an appearance each year and heavy pasta sauces no longer seem quite right. It's super simple and really tasty. You can make it with any Spring or Summer vegetables you have lurking in the fridge (or freezer). The photos are from one I made during the short (but oh so sublime) English asparagus season in June this year, but you could add any bright, fresh, seasonal vegetables (peas, green beans, broad beans...).

This first one is for some very good friends of mine who have asked me (several times...) for inspiration for weeknight meat-free meals. They're not veggie, oh no, they love their meat, but they're looking to eat less of it sometimes and eat more vegetables on a daily basis.

Ingredients

Pasta (wholemeal if you're feeling particularly virtuous)
Selection of seasonal vegetables (here I used courgettes, frozen broad beans and asparagus)
Small tomatoes (halved)
Black olives (pitted and halved)
Spring onions (finely sliced)
Olive oil
Garlic
Feta (cubed)
Salt & Pepper

Method

Pop a pan of salted water on to boil for the pasta and add the pasta once it has come to the boil. Slice your vegetables and steam until al dente (courgette slices, broad beans, etc only take a couple of minutes).

Heat a couple of tablespoons of olive oil in a pan and add the spring onions and garlic and saute gently for about a minute. Add the steamed vegetables, tomatoes, olives, cooked pasta and a couple of table spoons of the pasta water. Season with a little salt (remember the olives and feta will be quite salty) and black pepper. Add the feta and serve immediately.