Orecchiette with Mint – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g peas, frozen
- 150 g Parma ham
- 1 shallot (s)
- 0.5 ½ bunch mint
- 2 tablespoons oil
- salt and pepper
- 3 tablespoon lemon juice
- 0.5 teaspoon ½ lemon (s) - zest, grated
- 500 g pasta (orecchiette ear noodles)
- 150 g mascarpone
- 2 tablespoon yogurt
- 100 ml vegetable broth or instant vegetable broth
Print Recipe
Pin Recipe Instructions
- Thaw the peas, pluck the ham, peel the shallot and dice finely. Wash the mint, shake dry and chop except for a few leaves. Sweat the shallot in the hot oil. Add the peas and stew for 3 minutes. Season with salt, pepper, lemon juice and zest. Cook the pasta in boiling salted water for 8-10 minutes. Mix the mascarpone with the yoghurt and the stock until smooth. Stir in the peas, heat, but do not let boil any more. Fold the mint and ham into the drained orecchiette.
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