Is one of those days you want to have some warm food but too lazy to go to a supermarket - here we go, to the first of many more recipes for 'cook whatever in the fridge' series.
Simple spaghetti with tomato and snap peas
Ingredients (serves 1)
50g snap peas
1 tomato, chopped
1 small slice of mozzarella cheese
1 garlic, finely chopped
1 tbsp olive oil
2 tbsp pesto sauce
salt and pepper for seasoning
Cook spaghetti in boiling water, add a pinch of salt, simmer for about 8 minutes (or 12 minutes if prefer a softer taste). Drain and set aside.
In a pan, heat 1 tbsp of olive oil, put garlic in and cook until slightly turn colour. Put the tomato in, pan fry until it turns soft and add in snap pea continue to cook for 2 mins.
Add in spaghetti and stir in pesto sauce, mix well all ingredients, season with salt.
Once the spaghetti is mixed evenly with the sauce and vegetables, serve on a nice round plate and put sliced mozzarella cheese on top. Sprinkle a handful of black pepper on top for taste and garnish with basil leave if preferred.
This dish is too simple - only took 15mins max to prepare.