Summer Pea Linguini with Goats Cheese and Polenta Fritters
- 300g goats cheese cut into small cubes
- 80g baby spinach leaves
- 2tbsp grated Parmesan
- Handful freshly podded peas and broad beans
- Handful fresh pea shoots
- 300g linguini
- 400g tin chickpeas, drained
- 20g pine nuts, lightly toasted under the gril
- 2tbsp self raising flour
- 100g instant polenta
- 2tbsp vegetable oil
- 1tbsp butter
- 120g baby spinach
- 300ml double cream
- Pinch salt and pepper
1 Place the instant polenta into a shallow tray. In a food processor, lightly pulse the chickpeas, pine nuts, spinach, Parmesan, self–raising flour and half of the goats cheese with a little salt and pepper. Roll the mixture into small sprout size balls with your hands and roll in the tray of polenta to lightly coat. Place the balls onto a tray in the fridge for 20 minutes to set. Simmer the linguini until just cooked and drain.
2 To make the pasta sauce, bring the cream to a simmer and blend in a food processor with the spinach and a little salt and pepper. Return to the pan and add the peas, broad beans and cooked pasta, mix well.
3 Gently sauté the chickpea balls in vegetable oil and a little butter until evenly coloured. Serve with the linguini and garnish with fresh pea shoots and the remaining goats cheese.