Annabel Crabb’s delicious pea, mint and feta pasta
Portrait of a recipe
Word of Mouth TV caught up with Annabel Crabb at the Sydney Writers’ Festival and asked her to name her favourite recipe. She gave us her best go-to recipe – the meal she loves to cook when she’s at home alone.
This quick and delicious classic prima vera pasta sauce is easy to make and a delight to eat; and it is bound to please your vegetarian guests at dinner parties.
You can mix it up with other fresh Spring vegetables and different pastas, and even carefully selected cheeses. In the image above, we’ve added some asparagus, just to show how easy it is, but we’ve kept the recipe below true to Annabel’s brief.
1 lemon, juiced
1 tbsp olive oil
1 garlic clove, crushed
375g penne rigate or tagliatelle
1 cup of frozen peas (or 1 cup of peas plus any other green vegetables)
150-200g marinated feta cheese, coarsely chopped
1/4 cup mint leaves, chopped
Combine lemon juice, oil and garlic in jug. Season with salt and pepper. Set aside
Cook pasta in a large saucepan of boiling salted water, until tender. Add frozen peas & green vegetables to pasta 2 minutes before end of cooking time. Drain. Return pasta and peas to saucepan.
Add feta, mint and dressing to pasta mixture. Toss over low heat until well combined.
Image Credit: Jeremy Keith, via Flickr and Wikimedia Commons