Well, the weather continues to be, frankly, crap. Neither cold and wet nor warm and dry; just kind of cloudy and damp all the time, with temperatures all over the shop. It sure makes it hard to know what to wear in the morning.
As well as my sartorial objections, the indecisive weather makes it difficult to know what to plan for meals, and some days everything just feels back-to-front. Tonight was a good example, when the dish was light, fresh-tasting and summery and the weather outside, well, wasn't. Oh well, it tasted good and that's the main thing. I used frozen soy beans for this, but you could substitute broad beans or peas. Equally the cheese could be ricotta, and feel free to use whatever tortellini filling you prefer. Think of it as a kind of moveable feast...
Summery (ha!) Tortellini
zest of 1 lemon and half its juice
50ml olive oil
handful fresh mint leaves, chopped
2x250g packs of 'fresh' spinach & ricotta tortellini
150g frozen soy beans (and see above)
150g soft(ish) goat's cheese
Put the lemon zest and juice in a small bowl with half the chopped mint and pour in the olive oil. Whisk together and set aside, while you put the water on for the pasta. Boil the tortellini and the soy beans until tender, the drain. Heat the lemony oil, then return the pasta and beans to the pan, stirring well to coat in the oil. Crumble the cheese in and mix through briefly, then tip into warmed bowls to serve.