Garden pea pasta
Deliciously fresh flavours.
|350 g||pasta — linguine|
|4||courgettes — julienned|
|1 cup||peas — fresh|
|2||fresh mint — chopped|
|lemon juice — to taste|
|sea salt and freshly ground black pepper|
|parmesan cheese — to serve|
Cook the pasta as per the pack instructions and set aside.
Heat the butter and olive oil in a large saucepan and sauté 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 though and heat for minute or two, until warmed through.
Serve with shaved Parmesan.
Recipe reprinted with permission of Source Food.