Fresh pasta with peas
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | Yellow pepper finely chopped | |
| 100 | grams | Peas, cooked |
| 225 | grams | Fresh pasta ribbons |
| 25 | grams | Butter; softened |
| 50 | grams | Crme fraiche |
| 25 | grams | Parmesan |
| Freshly ground pepper | ||
Directions
The tang of pepper gives this gentle pasta dish a distinctive touch.
The creaminess of crŠme fraiche, some Parmesan, freshly ground black pepper ~ and you have a delicious supper dish.
Heat the oil and gently fry the yellow pepper for a few minutes. Add the peas, mix well and season with pepper. Cover and leave to cook over a very low heat for 15 minutes, until well softened.
Cook the pasta 'al dente' and drain it. Put it into a warm dish and pour the pepper and pea mixture over it. Add the butter, crŠme fraiche and Parmesan. Toss well and serve immediately.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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