Pasta with Peas and LimePeas made one more appearance in the Delta Kitchen this summer. The lime and the herbs were a good combination but all that cream made the sauce pretty heavy. Next time I would use half and half or maybe one third each of cream, milk and yoghurt.
Pasta with Peas and Lime
Adapted from Die frische Küche by Andrea Karrer
Ingredients:
zest and juice of 3 limes
1 garlic clove, minced
450 ml cream
salt
cayenne pepper
150 g pecorino cheese
3 sprigs mint
3 sprigs basil
300 g pasta
450 g peas, shelled
Method:
Stir together the garlic, lime juice, half of the zests and cream. Bring to a boil, add salt and pepper to taste and simmer for 3 to 4 minutes. Remove the mint and basil leaves from the stalks and cut into thin slices. Cook the pasta according to manufacturers' instructions. Add the peas three minutes before the pasta is done. Drain the pasta and toss with the cream mixture and 2/3 of the sliced herbs. Adjust salt and pepper to taste, sprinkle pecorino on top and garnish with the remaining herbs and zest.
2 comments:
I think yogurt would be just perfect in this recipe! Fresh summer pasta dishes are the best.
It does sound like a lot of cream. Half and half or even evaporated non-fat milk gives creaminess but less heaviness. Love the peas and lime combination, especially with a bit of snap from the cayenne.
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