Pasta with Peas and Mint

Name: Pasta with Peas and Mint
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4 serving(s)
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

(1)

Recipe by IslandGirl

Other than snap peas, you could use Chinese pea pods or pea shoots or the wonderful frozen green pea, they all taste great.

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READY IN: 27mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.