Pasta with Mint and Peas
More From Sunset
Amount per serving
- Calories: 533
- Calories from fat: 41%
- Protein: 13g
- Fat: 24g
- Saturated fat: 14g
- Carbohydrate: 65g
- Fiber: 3.6g
- Sodium: 113mg
- Cholesterol: 54mg
- 2 cups (about 1/2 lb.) sugar snap peas
- 1/2 pound dried capellini pasta
- 1 clove garlic, minced
- 2 tablespoons butter or olive oil
- 1 tablespoon finely slivered lemon peel (yellow part only)
- 3 to 4 tablespoons lemon juice
- 1/3 cup slivered fresh mint leaves
- 1/2 cup crÃ¨me fraÃ®che or sour cream
- Salt and fresh-ground pepper
- 1. In a 4- to 5-quart pan, bring 2 to 3 quarts of water to boiling over high heat.
- 2. Meanwhile, pull off and discard stem ends and strings from peas. Rinse and drain.
- 3. When water boils, add pasta, pushing down into water. Cook until almost tender to bite, about 3 minutes. Add peas and cook until they turn bright green, about 2 minutes.
- 4. Drain peas and pasta well in a colander.
- 5. In the 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.
- 6. Add about 2 teaspoons of the lemon peel, 2 tablespoons of the lemon juice, and about 1 tablespoon mint to pan. Mix.
- 7. Put pasta mixture in wide soup bowls, swirling to make a well in the center. Spoon crème fraîche into the center of bowls and sprinkle with remaining peel, mint, and lemon juice. Add salt and pepper to taste.
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