Foodkit Recipe
Ray’s Pasta with Vegetables and Bocconcini
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Spaghetti | |
| Carrot (Baby) | Wash thoroughly and slice diagonally |
| Beans | Chop the ends off the beans |
| Frozen Peas | |
| Snow Peas | Halve diagonally |
| Garlic Cloves | Peel and chop or slice finely |
| Lemons | Zest and juice the lemon |
| Bocconcini | Quarter six bocconcini for this meal |
| Parmesan Grated |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 12 mins | Boil the pasta in plenty of well salted water until al dente, approximately 10 minutes. |
|---|---|
| Step 2 5 mins | Meanwhile, drop the carrots into another saucepan of boiling, salted water. Bring the water back to the boil and boil for 2 minutes. |
| Step 3 5 mins | Add the peas and boil for 2 minutes. Add the snow peas, bring the water back to the boil and drain immediately. |
| Step 4 2 mins | Put the pasta into a warm serving bowl and add the vegetables, oil, garlic, lemon zest and juice and bocconcini. |
| Step 5 | Mix well, taste and season with salt and pepper. Top with the grated parmesan. |
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