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Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 250 g dried pasta, any shape
  • 100 g frozen peas
  • 2 handfuls baby spinach leaves, rocket or watercress
  • extra virgin olive oil
  • ½ lemon, grated zest and juice
  • 1 handful mint leaves, chopped
  • 150 g feta cheese
  • 10 or so pitted green olives, chopped
  • flaked sea salt
  • freshly ground black pepper
Feta, Pea, Mint and Lemon Pasta Feta, Pea, Mint and Lemon Pasta
Feta, Pea, Mint and Lemon Pasta

This is a go to in my house when we are after a quick to cook, low maintenance supper.

This recipe serves 2 people but by all means increase quantities to feed more people.

Any leftovers are just as tasty the next day served as a cold pasta salad.


  1. Cook the pasta in a large pan of boiling water.
  2. 1 minute before the pasta is cooked, add the peas. Return to the boil and cook for 1 minute.
  3. Put the spinach, rocket or watercress in a colander, tearing into smaller pieces of the leaves are particularly large. Drain the pasta and peas, making sure you retain about 2-3 tbsp of the pasta cooking water in the pan.
  4. Return the pasta, peas and now wilted leaves to the pan. Toss around.
  5. Add a good glug of extra virgin olive oil, the lemon juice, zest, mint and toss to combine.
  6. Crumble over the feta cheese and add the olives, salt and a good twist of black pepper. Toss lightly so the feta doesn't become too mushy and serve.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Feta, Pea, Mint and Lemon Pasta

This is a go to in my house when we are after a quick to cook, low maintenance supper.

This recipe serves 2 people but by all means increase quantities to feed more people.

Any leftovers are just as tasty the next day served as a cold pasta salad.

Prep 10 minutes
Total 20 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 250 g dried pasta, any shape
  • 100 g frozen peas
  • 2 handfuls baby spinach leaves, rocket or watercress
  • extra virgin olive oil
  • ½ lemon, grated zest and juice
  • 1 handful mint leaves, chopped
  • 150 g feta cheese
  • 10 or so pitted green olives, chopped
  • flaked sea salt
  • freshly ground black pepper
  1. Cook the pasta in a large pan of boiling water.
  2. 1 minute before the pasta is cooked, add the peas. Return to the boil and cook for 1 minute.
  3. Put the spinach, rocket or watercress in a colander, tearing into smaller pieces of the leaves are particularly large. Drain the pasta and peas, making sure you retain about 2-3 tbsp of the pasta cooking water in the pan.
  4. Return the pasta, peas and now wilted leaves to the pan. Toss around.
  5. Add a good glug of extra virgin olive oil, the lemon juice, zest, mint and toss to combine.
  6. Crumble over the feta cheese and add the olives, salt and a good twist of black pepper. Toss lightly so the feta doesn't become too mushy and serve.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.