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Pasta with Mint and Peas





Yields
Makes 2 or 3 servings

Notes: Other pea options are Chinese pea pods and tender pea shoots.

 2 cups (about 1/2 lb.) sugar snap peas
 1/2 pound dried capellini pasta
 1 clove garlic, minced
 2 tablespoons butter or olive oil
 1 tablespoon finely slivered lemon peel (yellow part only)
 3 to 4 tablespoons lemon juice
 1/3 cup slivered fresh mint leaves
 1/2 cup crème fraîche or sour cream
  Salt and fresh-ground pepper
Step 1
1

In a 4- to 5-quart pan, bring 2 to 3 quarts of water to boiling over high heat.

Step 2
2

Meanwhile, pull off and discard stem ends and strings from peas. Rinse and drain.

Step 3
3

When water boils, add pasta, pushing down into water. Cook until almost tender to bite, about 3 minutes. Add peas and cook until they turn bright green, about 2 minutes.

Step 4
4

Drain peas and pasta well in a colander.

Step 5
5

In the 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.

Step 6
6

Add about 2 teaspoons of the lemon peel, 2 tablespoons of the lemon juice, and about 1 tablespoon mint to pan. Mix.

Step 7
7

Put pasta mixture in wide soup bowls, swirling to make a well in the center. Spoon crème fraîche into the center of bowls and sprinkle with remaining peel, mint, and lemon juice. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 533Calories from Fat 41
% Daily Value *
Total Fat 24g37%

Saturated Fat 14g70%
Cholesterol 54mg18%
Sodium 113mg5%
Total Carbohydrate 65g22%

Dietary Fiber 3.6g15%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.