Fresh pasta with peas

Yield: 2 Servings

Measure Ingredient
2 tablespoons Olive oil
½ \N Yellow pepper finely chopped
100 grams Peas, cooked
225 grams Fresh pasta ribbons
25 grams Butter; softened
50 grams CrŠme fraiche
25 grams Parmesan
\N \N Freshly ground pepper

The tang of pepper gives this gentle pasta dish a distinctive touch.

The creaminess of crŠme fraiche, some Parmesan, freshly ground black pepper ~ and you have a delicious supper dish.

Heat the oil and gently fry the yellow pepper for a few minutes. Add the peas, mix well and season with pepper. Cover and leave to cook over a very low heat for 15 minutes, until well softened.

Cook the pasta 'al dente' and drain it. Put it into a warm dish and pour the pepper and pea mixture over it. Add the butter, crŠme fraiche and Parmesan. Toss well and serve immediately.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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