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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I got this recipe from a bag of Lucky nuts. Spaghetti or fettuccine pasta is best. Reserved pasta water can be substituted for cream if prefered. Ingredients:
500 g pasta |
1/2 cup light cream |
finely shredded parmesan cheese |
1 cup frozen peas |
1 cup lucky blanched almond |
2 large garlic cloves, chopped |
4 tablespoons olive oil |
1 cup firmly packed mint or 1 cup basil leaves |
1 teaspoon rock salt |
fresh ground pepper |
Directions:
1. Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if to be used instead of cream.
2. Pour boiling water over peas to thaw and drain, place thawed peas with almonds and garlic in food processor and blend coarsely. Scrape down bowl sides, add oil, herbs and salt & blend gain to a medium thick paste. Season well with pepper.
3. Spoon into saucepan with pasta & toss over medium heat, adding pasta water or cream, until heated through.
4. Serve with topped with parmesan cheese.
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