After living under a black cloud all last week, the sun has returned to Hong Kong.  With a vengeance too – it’s incredibly hot.  One of the things I miss most about the UK is the weather.  There’s a lot to be said for a mild climate – summers aren’t too hot, winters aren’t too cold, downpours are bearable.  However, to talk to a British person you’d think they had the most extreme weather in the world.  Whenever it rains, it’s a monsoon.  In winter, you could mistake it for Antarctica.  And every time the sun comes out, it’s a heatwave.

Well, in Hong Kong it’s over 30C every day and extremely humid.  I’d much prefer the gentle British summer, when the weather is just nice for sitting in the sun or taking a stroll without sweating profusely.

This is the sort of dish I like to eat in the garden on a summer evening, ideally with a glass of white wine.  It’s lemony, fresh, and full of bright green veg.  Perfect!

Garden Veg Pasta

Serves 4, from BBC GoodFood

Ingredients:

350g penne

1 medium head of broccoli, cut into florets

100g sugar snap peas, halved

2 courgettes, diced

1 tbsp olive oil

80g light cream cheese

30g grated vegetarian Parmesan

zest of 1 lemon and juice of 1/2

handful basil leaves, shredded

Method:

1.  Cook the penne according to packet instructions.

2. Meanwhile, gently fry the courgettes in the oil for 7-8 minutes.

3.  Add the broccoli and peas to the pasta for the final 3 minutes.

4.  Remove 6 tbsp water from the pasta and veg, and add it to the courgettes, along with the cream cheese, Parmesan, lemon zest and juice and seasoning.  Stir to make a smooth, creamy sauce.

5.  Drain the penne and vegetables.

6.  Mix everything together, ensuring the pasta is well coated.  Add the basil and more seasoning.  Serve with plenty of black pepper, and enjoy in the sunshine!