RECIPE
Sarah Bonelle climbs onto her bicycle to source delicious local ingredients for a summer pasta dish CAMBRIDGE Cooking up
T his month, I wanted to celebrate transitioning into the summer months with something light, fresh, easy to put together and full of layered flavours and textures – sweet, savoury, salty, creamy, piquant, grainy and crunchy. I make this pasta dish for lazy garden suppers with a big green side salad, for picnics or to add to a sharing table feast or barbecue.
cycling to the Green Nest food store in Eddington for pine nuts and some good balsamic vinegar. I used fresh marjoram from my garden, which I buy young from the Oakington Garden Centre along with other herbs to plant in early spring, ready to grow nice and bushy for when I need them.
I took a cycle around the city to source some delights for the recipe, starting at The Cambridge Cheese Company. The cheery and informative staff suggested that I try the St Ivo ewe’s milk log – a rich, slightly nutty, ultra-smooth and decadent cheese. I also couldn’t resist a jar of the Cambridge Honey they stock, which is sourced locally from Barton, near Grantchester. I picked fresh figs from the greengrocer at the market in the city square, before then
Follow Sarah Bonelle’s culinary journey @cookingupcambridge
38 JUNE 2026 CAMBSEDITION.CO.UK
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