It feels as though, all of a sudden, an autumnal change has finally hit Melbourne. For a while there, the only difference past the official 'end of summer' date was the gradual but noticeable decline of daylight hours (don't leave me! I can't photograph dinner without you!) but now I think autumn has truly sprung.
There are a lot of things I like about autumn, but the main two things are of extreme importance. 1) That I can sleep through the night without waking up a sweaty mess, entangled in my winter doona I was unable to let go of, and 2) that I can wear jeans, loose shirts and jackets, hiding all the pasta smothered in cheese that I choose to consume. This, in case you hadn't guessed by the sheer eloquence of it, is my segue way into this pasta recipe.
1 packet of gluten free spaghetti pasta (doesn't need to be gluten free if you don't need it to be)
150g goats cheese
80g parmesan, freshly grated
1/4 cup milk or water to loosen (you can omit for a more pesto like sauce)
1/2 lemon, zested and juiced
generous sea salt and pepper
1 bunch of basil
1 bunch of mint
1/2 cup fresh peas
1. In the blender, process the herbs, goats cheese, parmesan, milk (or water) lemon juice and zest, and salt and pepper. If you like a thicker more pesto like sauce, omit the water/milk. Leave it on for about five minutes, or until a green pesto like sauce has formed.
2. Bring a large pot of water to the boil and salt it generously. Once it has boiled, add your packet of spaghetti, and stir to break it up. Make sure you stir it intermittently throughout the cooking time, or else you will likely end up with singular spaghetto.
3. In a smaller pot, place the peas and some lightly salted water over a medium heat, and cook for about five to ten minutes, or until the peas are bright green. Remove them from the heat and run some cold water over them.
4. Assembly time! Simply pour the sauce over the spaghetti, divide between four bowls, and top with peas and some leftover herbs, if you have any. Also extra parmesan, because parmesan.