About this recipe:This twist on traditional macaroni and cheese has the added flavours of garden peas, lemon and goat's cheese. It is best served with a tomato and leaf salad for a quick meal.
500g fresh egg macaroni or ridged or quick-cook macaroni
250g frozen petits pois or garden peas
grated zest of 1 lemon
juice of 1/2 lemon
125g creamy goat’s cheese
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Method Prep:10min › Cook:5min › Ready in:15min
Cook 500g fresh egg macaroni or ridged or quick-cook macaroni in boiling water for 4 minutes or according to the pack instructions. Add 250g frozen petits pois or garden peas to the pan for the final 3 minutes of the cooking time. Drain, reserving about 5 tbsp of the pasta cooking water. Tip the pasta into a warmed serving bowl.
Combine the cooking liquid with the grated zest of 1 lemon and the squeezed juice of 1/2 lemon, plus seasoning. Pour over the pasta and peas. Crumble or dice 125g creamy goat's cheese and add to the bowl. Toss gently to combine the ingredients, then serve.