Not in any way seasonal eating, but sometimes you have to try these things and say: ‘Yeah, that’ll be banging on a hot summers night in August’. This is one of them.
Ive thrown a bit of sumac into this dish too. Bought some from a whole foodsy type place on Roman Road in Bethnal Green the other week. I realise that that sentence makes little or no sense to people who know East London. Whole foods, in Bethnal Green?! It’s called Simply Fresh and is like a Turkish organic supermarket. If you cook any Ottolenghi recipes and live in East, then you need to check it out!
Really love this recipe. Prep and cooking time are absolutely minimal and rewarded with a beautiful plate of food.
Recipe for two:
2 tbsp extra virgin olive oil
100g frozen peas
1 tbsp chilli flakes
2 heaped tbsp cream cheese
Zest of 1 lemon
Juice of 1/2 – 1 lemon
1 tbsp sumac
Get your kettle on to boil, then get your water into a large pan with a big pinch of salt. Boil spaghetti for 9 minutes. It should be served al dente.
Grate your courgette on the wide teeth of a box grater and get it into a pan with the olive oil and a pinch of salt. The heat should be medium-high, you want to cook the courgette nice and quickly.
Meanwhile mix together the lemon juice, zest and cream cheese and season with loads of black pepper.
Half way though cooking the pasta, splash in some of the cooking water to let your sauce down a touch. The sauce can be a touch claggy otherwise.
Once the courgette is soft, throw in your peas, sumac and chilli flakes. Cook the peas till they are only just cooked. Probably no more than 2 minutes after they’ve defrosted. You want them to ‘pop’ in the mouth.
Drain your pasta and toss everything together. Serve with grated Parmesan and chopped parsley.