Garden pea pasta
Give an Italian twist to green goodness.
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
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.