Friday 26th July 2019
It is so hot at the moment. So hot that functioning has been really hard this week. If you weren’t already aware, the heatwave in Britain this week has resulted in one of the hottest July’s on record, with yesterday reaching 38.1C, the second hottest day ever. So essentially, we are all melting, and it’s not fun.
The one thing that I have realised is that Britain only really works between 5°C and 15°C, anything outside this range, and we just grind to a halt as a country. Something I find funny, whereas my housemate finds it ridiculous.
After this weather, no one can say that summer hasn’t arrived, and so I’m back with a very easy, one pot summer recipe, which also doesn’t cost very much per portion, and can actually be made cheaper. I can’t even say I was being lazy whilst making this, as using frozen peas would be a lot easier. I just like eating peas out of their pods so that’s why I had these ones in my fridge.
Since this recipe only makes one serving, each serving of this pasta costs £1.05. However, if you scaled it up and served more people, it could easily end up being cheaper per portion, as some of the ingredients you could use less of.
The breakdown cost-wise for this recipe is as follows:
Linguine: 5.5p for 100g
Lemons: 16p for 1
Peas: 30p for 100g
Thyme: 18.75p (this one is hard to calculate but as I used roughly ¼ of the bag of thyme, is this ¼ of the price of the thyme)
Cheese: 34.5p for 30g
There are ways to make this cheaper, so if you used frozen peas, it would only cost 10p for 100g, so the price per portion would be 85p. Also by taking out the cheese and making it vegan, it would go down to 70p per portion, and removing the cheese and using frozen peas would result in it being 50p per portion. Although I do recommend keeping in the cheese as it adds the saltiness needed to this pasta.
The best thing about this is that it takes all of about 10 minutes to make, so it is great if you haven’t got a lot of thyme on your hands!
Serves 1
Ingredients:
100g Linguine
1 Lemon
100g Fresh Garden Peas
Some Thyme
30g Italian Hard Cheese, Grated
Method:
- Bring a large pot of water to the boil and add some salt to the water. Cook the pasta according to the packs instructions, until the pasta is al dente.
- Whilst the pasta is cooking, shell the peas from their pods and set aside for later. Cut up the thyme until it is finely chopped.
- When the pasta is done, add in the peas to the same pot and let them cook for 30 seconds. Drain the water from the pasta and peas.
- In the same saucepan, add in the juice of the lemon, the grated cheese and the chopped thyme and stir to combine everything and then serve whilst it’s still hot
