Spring Pea Pasta

NZ House & Garden - - FAST & FLASH -

orec­chi­ette, baby peas, but­ter, olive oil, gar­lic, lemon, parmesan, pine nuts, pancetta

Cook 2 cups dry orec­chi­ette pasta. Just be­fore drain­ing, add 1 cup frozen baby peas and boil for an ex­tra minute. Drain and add a knob of but­ter, some olive oil, a crushed gar­lic clove, the zest of a lemon, a lit­tle lemon juice and a hand­ful of finely grated parmesan. Sea­son to taste. Serve scat­tered with toasted pine nuts, crispy pancetta, a good driz­zle of olive oil and ex­tra grated parmesan. Serves 4

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