Spring is here! The sun is finally back after months in hiding, and I'm craving pastels, ice cream and lighter dishes. This little wonder is so simple, takes 20 minutes to make and really taste like spring. I absolutely love the seasonal changes in my grocery store, and I can't wait to play with rhubarb as raspberries again. They would make a wonderful dessert following this dish.
To make two portions you'll need
250g fresh pasta
6 big champignons (brown ones has more flavour)
Half a lemon
2 garlic cloves
1 big handful of fresh mozzarella
Maldon sea salt
Start by boiling water to cook your pasta. My Italian friends told me the water should be salty like sea water, so that is the rule I live by! Slice the mushrooms and garlic, and cook them in a little bit of butter on quite high heat. Squeeze the lemon juice into the pan and add a generous amount of black pepper.
Place the pasta into the boiling water, cut the radishes into thin slices and finely chop the spring onion.
When the pasta is done, quickly rinse it in cold water and put it back into the saucepan with a teaspoon of good olive oil, black pepper and a little bit of salt. Divide between two plates, rip the mozzarella into big pieces pile it onto the pasta. Top with your spring greens and the gorgeous basil. There, ready to eat in less than 20 minutes!
Fast, simple and cheap! And who can resist these gorgeous colours?