• All Share : 54055.3799
    DOWN -0.13%
    Top40 - (Tradeable) : 47885.2672
    DOWN -0.06%
    Financial 15 : 17441.0104
    UP 0.11%
    Industrial 25 : 68360.6553
    DOWN -0.16%
    Resource 10 : 42904.2734
    DOWN -0.02%

  • ZAR/USD : 11.911
    DOWN -0.04%
    ZAR/GBP : 18.3923
    UP 0.03%
    ZAR/EUR : 13.0754
    UP 0.08%
    ZAR/JPY : 0.0974
    DOWN -0.10%
    ZAR/AUD : 9.311
    UNCHANGED0.00%

  • Gold US$/oz : 1205.31
    UNCHANGED0.00%
    Platinum US$/oz : 1145.6
    UNCHANGED0.00%
    Silver US$/oz : 17.07
    UNCHANGED0.00%
    Palladium US$/oz : 782.38
    UNCHANGED0.00%
    Brent Crude : 65.37
    UNCHANGED0.00%

  • All data is delayed by 15 min. Data supplied by Profile Data
    Hover cursor over this ticker to pause.

Mon May 25 07:25:23 SAST 2015

Garden pea pasta

Pick n Pay | 11 February, 2013 00:06

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

SHARE YOUR OPINION

If you have an opinion you would like to share on this article, please send us an e-mail to the Times LIVE iLIVE team. In the mean time, click here to view the Times LIVE iLIVE section.