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Peas are seasonal in Spring so we thought we’d spoil you with the fantasic recipe using one of our Spring best! It has deliciously fresh flavours.
Garden Pea Pasta
Ingredients 350g linguini 1 tbsp (15ml) butter 1 tbsp (15ml) olive oil 4 baby marrows, julienned 100g mange tout 1 cup (250ml) fresh garden peas 1 cup (250m) cream 2 tbsp (30ml) chopped mint lemon juice, to taste salt and freshly ground black pepper Parmesan to serve
MethodCook the pasta as per the pack instructions and set aside. Heat the butter and olive oil in a large saucepan and sauté the baby marrow, mange tout and peas for 3 minutes. Add the cream and bring to a simmer and cook for about 3 minutes or until just starting to thicken. Add the mint. Season to taste with salt, black pepper and lemon juice. Toss the pasta though and heat for minute or two, until warmed through. Serve with shaved Parmesan.