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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Other than snap peas, you could use Chinese pea pods or pea shoots or the wonderful frozen green pea, they all taste great. Ingredients:
2 cups sugar snap peas |
1/2 lb dried capellini |
1 clove garlic, minced |
2 tablespoons butter or 2 tablespoons olive oil |
1 tablespoon lemon, zest of |
4 teaspoons lemon juice |
1/3 cup slivered fresh mint leaves |
1/2 cup creme fraiche or 1/2 cup sour cream |
Directions:
1. In a 5 quart pan, bring 2 or 3 quarts water to a boil.
2. Clean stem ends and strings from peas.
3. Rinse and drain.
4. When water boils, add pasta, pushing it down into the water.
5. Cook until almost tender to bite, about 3 minutes.
6. Add peas and cook until they turn bright green, about 2 minutes.
7. Drain peas and pasta through a colander.
8. In a large pan, combine garlic and butter over high heat, stirring until butter melts.
9. Add peas and pasta and mix until pasta stops sizzling, about 1 minute.
10. Add about 2 t.
11. of the lemon zest, 2 T.
12. of the lemon juice, and about 1 T.
13. of the mint to the pan, mix.
14. Serve the pasta mix in wide pasta bowls, swirling to make a well in the center.
15. Spoon creme fraiche into the centre of the bowls and sprinkle with remining peel, mint, and juice.
16. Add salt and fresh ground pepper to taste.
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