White Bean, Pea, Olive and Preserved Lemon Pasta
200g Rustichella short pasta, such as Rustichella creste di gallo
2 cloves garlic, crushed
2 pieces , rind finely chopped
200g frozen green peas, thawed
1½ cups , rinsed and drained
¹/³ cup or
and freshly ground
¼ cup each fresh parsley and coriander, chopped
Cook the pasta in a large saucepan filled with plenty of boiling, salted water according to packet instructions, until al dente (just tender to the bite).
Heat EVO in a large saucepan over a medium heat. Add the garlic and preserved lemon and cook for a minute until the oil is fragrant. Drain the cooked pasta and add to the pan along with ¼ cup of the pasta cooking water. Add the peas and white beans and cook for 2-3 minutes to heat through, tossing regularly.
Stir in olives; taste and adjust the seasoning with pepper and salt, if necessary. Drizzle with dressing and scatter with herbs and toss well.
Serve hot as a main dish, or cold, as a salad.
Recipe by Julie Le Clerc