Pasta with Peas, Mint and Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta, e.. fusilli
- 400 g peas, fresh or frozen
- 50 g walnuts, chopped
- 1 shallot (s)
- 1 clove garlic
- 200 ml vegetable stock
- 20 g feta cheese
- 1 tablespoon, heaped mint, chopped
- 1 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fresh peas must be blanched for approx. 2 minutes before preparation. They should then be quenched in ice water so that they retain their color.
- Roughly chop the walnuts and roast them in a pan without fat until they smell, set aside.
- Cook the pasta until al dente according to the instructions on the packet.
- In the meantime, sauté the diced shallot and clove of garlic in the olive oil. Add half of the peas and sauté briefly. Pour in the vegetable stock and add the feta and the chopped mint leaves, bring to the boil and puree with the magic wand. Fold in the remaining peas, season with salt and pepper.
- Mix the pasta with the sauce and serve sprinkled with the walnuts.
- The recipe is enough as a pasta course in a menu for 6 to 8 servings.
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