Pea, Mint and Goats Cheese Pasta

Something to enjoy when you have a glut of peas.... I took a classic vegetable dish - peas and mint and combined into this wonderful spring recipe.

Now I am afraid that the quantities are going to be a little approximate.

A couple handful of shelled peas
50-70 g of goats cheese
Quantity of dried spaghetti for two
8-15 leaves of mint
Garlic (chopped finely)
Olive oil
Seasoning
(serves 2)

1. Start to cook the pasta.
2. Fry the garlic in a large frying pan for about 3 minutes on a low heat.
   
3. Add about 1/2 to 3/4 of the peas and cook for 5 minutes. (You want to contain some of that fresh, nuttiness of the peas so do not over cook).
   
4. Mash or place in the blender the pea mixture. You should have a puree of peas - gloriously green.
   
5. Add the rest of the peas and stir - if the peas are small and fresh you can eat them whilst raw.
   
6. Tear the mint up apart from a few sprigs for decoration and stir into the pea mixture.
7. When the dried spaghetti has cooked, drain and tip in with the pea mixture.
8. Mix and add cubes of goats cheese.
9. Serve with a sprig of mint.