Summary

Ingredients

• 400 g pasta
• 600 g peas, frozen
• 200 g cremefine
• 2 cloves garlic)
• 2 shallot (s)
• 100 g oat cream cheese
• 4 stalks parsley
• 2 tablespoon butter
• salt and pepper

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Instructions

1. Peel and finely dice the garlic cloves and shallots. Fry in the hot butter until translucent. Add the frozen peas and 100 ml of water, bring to the boil and simmer in the saucepan with the lid for about 5 minutes. Stir the crèmefine into the peas and puree everything with the hand blender. Season to taste with pepper and salt.
2. Cook the pasta according to the instructions on the packet, pour into a colander and drain. Wash the parsley, shake dry and pluck the leaves off.
3. Mix the pasta with the sauce and sprinkle with the crumbled goat cream cheese. Garnish with the parsley leaves.