This is from ” The Five O’clock Apron” , the first book by Bristol based chef and food writer Claire Thomson. With this book her aim was ” to inspire parents stuck in a teatime rut” by ” preparing healthy fun and flavoursome food”. This recipe certainly hits the spot.
Ingredients
- 400 g defrosted frozen peas
- 100 g creme fraiche
- 1 small bunch fresh mint leaves roughly chopped
- 1/4-1/2 clove garlic peeled and crushed
- a squeeze lemon juice
- 1 tbsp extra virgin olive oil
- a handful freshly grated parmesan cheese plus extra to serve
- sea salt and black pepper
- 300 g dried orecciette or conchiglie
Servings:
Instructions
- Pour the peas into a wide shallow bowl and cover with boiling water. Drain the peas once softened- they dont need to be hot.
- Blitz the peas in a blender with the creme fraiche, mint leaves, garlic, lemon and olive oil. Use the pulse setting to retain a bit of texture. Alternatively reserve a third of the peas and add them whole.
- Once blitzed to the desired consistency stir in the grated Parmesan and season with salt and pepper.
- Cook the pasta according to the packet instructions then drain.
- Put the pea sauce into the pasta pan and stir over a moderate heat for 30 seconds or so to take the chill off. Add the cooked pasta, mix well and serve in bowls with extra Parmesan.
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