NEED TO KNOW
|Type of dish||Vegetarian|
|Cooking time||<30 min|
|Serves/makes||4 with a salad|
This recipe is my perfect "day-off" meal, using pasta from the pantry, peas and pinenuts from the freezer, sorrel and herbs from the garden and my favourite Zany Zeus sour cream, which adds a touch of velvety luxury to this quick and simple supper.
|400g penne rigate pasta|
|1 cup peas, fresh or frozen|
|1 cup pinenuts|
|1 cup sour cream|
|salt and white pepper|
|1 Tbsp lemon zest|
|1 Tbsp curly parsley, chopped|
|12 mint leaves, torn|
|Grana Padano or other hard-style cheese for serving|
Cook the pasta in boiling salted water for 8-10 minutes or until tender.
While it is cooking, add peas. Fresh peas will need 5 minutes; 2 minutes is about right for frozen peas.
Place pinenuts in a dry frying pan and toast over a medium heat, stirring frequently. Do not leave the stovetop as they burn quickly.
Drain the pasta, reserving ¼ cup of cooking water. Place steaming hot pasta and peas in a warmed bowl and stir through sour cream, plenty of salt, a good pinch of white pepper, lemon zest, parsley, sorrel and mint.
Stir through the reserved water a little at a time until a good, loose creamy consistency is reached.
Serve immediately sprinkled with pinenuts and finely grated hard-style cheese.
- © Fairfax NZ News
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