Recipe: Pea and sorrel cheat’s pasta

Last updated 05:00 12/01/2014
Pea and sorrel pasta
MICHAEL BRADLEY

SWEET PEAS: This tasty vegetable-based pasta dish takes minutes to make.

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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.

NEED TO KNOW

Main ingredient Pasta
Type of dish Vegetarian
Course Main course
Cooking time <30 min
Serves/makes 4 with a salad
Special options None

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.

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