- 0:05 Prep
- 0:12 Cook
- 4 Servings
- Capable cooks
Creme fraiche makes a quick and easy rich creamy sauce for this 17-minute pasta meal.
Ingredients
- 300g (2 cups) frozen peas
- 2 garlic cloves, chopped
- 1 lemon, rind finely grated
- 2 tablespoons fresh mint leaves
- 125ml (1/2 cup) creme fraiche
- 40g (1/2 cup) Il Migliore Shredded Italian Grana Padano cheese
- 350g dried tagliatelle pasta
- Il Migliore Shredded Italian Grana Padano cheese, extra, to serve
- Fresh mint leaves, extra, to serve
Equipment
- Food processor
Method
- Step 1Bring a large saucepan of salted water to the boil over high heat. Cook the peas for 2 minutes or until they float to the top. Use a slotted spoon to transfer 2 cups of the peas to the bowl of a food processor. Reserve the remaining peas. Add the garlic, lemon rind and mint to the food processor and process until a coarse paste forms. Add the creme fraiche and cheese. Season well with pepper. Process until smooth. (see Notes)
- Step 2Meanwhile, add the pasta to the boiling water and cook until al dente. Drain and return pasta to the pan.
- Step 3Add the pea mixture. Toss well to combine. Season. Stir in the reserved peas. Scatter with extra cheese and extra mint leaves.
Nutrition
2211 kj
Energy
18g
Fat Total
11g
Saturated Fat
9g
Fibre
20g
Protein
67g
Carbs (total)
All nutrition values are per serve
Notes
Make the pea mixture up to 1 day ahead and store in an airtight container in the fridge. Before finishing the recipe, bring to room temperature, and add a splash of pasta cooking water to loosen before tossing through the pasta.
To make this recipe suitable for vegetarians, substitute the grana padamo for vegetarian hard cheese.
Related Video
- Author: Alison Adams
- Image credit: Al Richardson
- Publication: Taste Magazine
