Spaghetti with Pea and Mint Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- 500 g tomato (s)
- 1 onion (s)
- 2 cloves garlic)
- 4 tablespoon olive oil
- 15 g pistachios, chopped
- 150 g peas, frozen
- 3 tablespoon vegetable broth
- 2 stems mint
- 2 stalks basil
- 2 tablespoon sour cream
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water according to the instructions on the packet and drain.
- Dice the tomatoes, cut the onion into rings and chop the garlic.
- Heat 1 tablespoon of oil and sauté the garlic until translucent. Add the pistachios and fry for 1 minute. Add the peas, then add the stock and simmer for 5 minutes.
- Chop the basil and mint.
- Stir sour cream, lemon juice and mint into the pea mixture and puree. Season with salt and pepper.
- Heat the remaining oil and sauté the onions until translucent. Add the tomatoes and fry for about 2 minutes. Season with salt and pepper, then sprinkle with a pinch of sugar and caramelize. Drizzle with the vinegar.
- Mix the spaghetti with the tomatoes, pour the pea and mint sauce over it and sprinkle with the basil.
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