Ingredients:
2 cups sugar snap peas
1/2 lb dried capellini
1 clove garlic, minced
2 tablespoons butter or 2 tablespoons olive oil
1 tablespoon lemons, zest of
4 teaspoons lemon juice
1/3 cup slivered fresh mint leaves
1/2 cup creme fraiche or 1/2 cup sour cream
Directions:
In a 5 quart pan, bring 2 or 3 quarts water to a boil.
Clean stem ends and strings from peas.
Rinse and drain.
When water boils, add pasta, pushing it down into the water.
Cook until almost tender to bite, about 3 minutes.
Add peas and cook until they turn bright green, about 2 minutes.
Drain peas and pasta through a colander.
In a large pan, combine garlic and butter over high heat, stirring until butter melts.
Add peas and pasta and mix until pasta stops sizzling, about 1 minute.
Add about 2 t.
of the lemon zest, 2 T.
of the lemon juice, and about 1 T.
of the mint to the pan, mix.
Serve the pasta mix in wide pasta bowls, swirling to make a well in the center.
Spoon creme fraiche into the centre of the bowls and sprinkle with remining peel, mint, and juice.
Add salt and fresh ground pepper to taste.
Servings: 4
Time preparation: 20 min.
Time total: 27 min.