Pasta with Mint and Peas

Name: Pasta with Mint and Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 227 grams dried capellini pasta; 118 milliliters crème fraîche or sour cream; 1 clove garlic, minced; 3 servings Salt and fresh-ground pepper; 3 Tbsps lemon juice; 1 Tbsp finely slivered lemon peel (yellow part only); 79 milliliters slivered fresh mint leaves; 2 Tbsps butter or olive oil; 227 grams cups (about sugar snap peas

Past A mixture of salt and fresh-ground pepper, slivered lemon peel, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a vegetarian diet.

Instructions

In a 4- to 5-quart pan, bring 2 to 3 quarts of water to boiling over high heat.

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Water

Equipment you will use

Frying Pan

Meanwhile, pull off and discard stem ends and strings from peas. Rinse and drain.

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Peas

When water boils, add pasta, pushing down into water. Cook until almost tender to bite, about 3 minutes.

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Pasta

Water

Add peas and cook until they turn bright green, about 2 minutes.

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Peas

Drain peas and pasta well in a colander.

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Pasta

Peas

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Colander

In the pan, combine garlic and butter over high heat, stirring until butter melts.

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Butter

Garlic

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Frying Pan

Add peas and pasta and mix until pasta stops sizzling, about 1 minute.

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Pasta

Peas

Add about 2 teaspoons of the lemon peel, 2 tablespoons of the lemon juice, and about 1 tablespoon mint to pan.

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Lemon Juice

Lemon Peel

Mint

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Frying Pan

Mix.

Put pasta mixture in wide soup bowls, swirling to make a well in the center. Spoon crme frache into the center of bowls and sprinkle with remaining peel, mint, and lemon juice.

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Lemon Juice

Pasta

Mint

Soup