Garden pea pasta

Give an Italian twist to green goodness.

INGREDIENTS

350g linguini

1 tbsp (15ml) butter

1 tbsp (15ml) olive oil

4 baby marrows, julienned

100g mange tout

1 cup (250ml) fresh garden peas

1 cup (250ml) cream

2 tbsp (30ml) chopped mint

Lemon juice, to taste

Salt and freshly ground black pepper

Parmesan to serve

METHOD

Cook the pasta as per the pack instructions and set aside.

Heat the butter and olive oil in a large saucepan and saute the baby marrow, mange tout and peas for 3 minutes.

Add the cream and bring to a simmer and cook for about 3 minutes, or until just starting to thicken.

Add the mint.

Season to taste with salt, black pepper and lemon juice.

Toss the pasta through and heat for a minute or two, until warmed through.

Serve with shaved parmesan.

SERVES: 4