Prep 20 mins
Cook 7 mins
Other than snap peas, you could use Chinese pea pods or pea shoots or the wonderful frozen green pea, they all taste great.
- 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
- In a 5 quart pan, bring 2 or 3 quarts water to a boil.
- Clean stem ends and strings from peas.
- Rinse and drain.
- When water boils, add pasta, pushing it down into the water.
- Cook until almost tender to bite, about 3 minutes.
- Add peas and cook until they turn bright green, about 2 minutes.
- Drain peas and pasta through a colander.
- In a large pan, combine garlic and butter over high heat, stirring until butter melts.
- Add peas and pasta and mix until pasta stops sizzling, about 1 minute.
- Add about 2 t.
- of the lemon zest, 2 T.
- of the lemon juice, and about 1 T.
- of the mint to the pan, mix.
- Serve the pasta mix in wide pasta bowls, swirling to make a well in the center.
- Spoon creme fraiche into the centre of the bowls and sprinkle with remining peel, mint, and juice.
- Add salt and fresh ground pepper to taste.
I really enjoyed this, and love that it's one pot cooking. I used baby green peas, butter, sour cream, farfalle and everything else as listed. A quick, light and easy main that would make an elegant dinner party meal or starter, and might also work as a pasta salad.