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This week we are looking for recipes, prepared in a blink of an eye and may become a family favourite.
I do a kind of spring cleaning in my freezer. I wanted to use up my peas in the freezer and leafed through the beans and peas chapter from Real Fast Food *. The recipe for peas, fettuccine, basil and pumkin seed was perfect, a chance to use up the peas and nearly forgotten pumpkin seeds. The
Peas with Pasta, Basil and Pumpkin Seeds
could be another favourite dish, because pasta always works in our family. Ready to eat in 20 minutes.
Peas with Pasta, Basil and Pumpkin Seeds
YIELD: 2 servings
Pumpkin seeds are not essential in this recipe for Peas with Pasta, Basil and Pumpkin Seeds: Use sunflower seeds or pine nuts or Use mint instead of the basil
INGREDIENTS:
- 50 grams pumpkin seeds
- fresh pasta for two; Nigel recommends fettuccine, I used 250 grams dried egg free tagliatelle
- 225 grams peas, fresh or frozen, I used frozen
- 60 ml = 4 tbsp. olive oil
- 1 clove garlic, crushed
- 8 – 10 basil leaves, torn to shreds
- salt
- black pepper, freshly ground
INSTRUCTIONS
- Toast the pumpkin seeds in a pan over medium heat until lightly brown and fragrant.
- Cook the pasta uncovered in boiling salted water until tender.
- Put the peas and oil in a small pan, add the garlic. Season with a little salt and pepper, and cook over a gentle heat for 10 minutes, or 7 if using frozen. Add the basil the last two minutes.
- Drain the pasta and toss in a large bowl with the hot peas and their olive oil, and the toasted pumpkin seeds.
total: 20 minutes
preparation: 5 minutes
cook: 10 minutes
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*=Affiliate-Link zu Amazon
For all other great Weeknight Favorites! entries visit the I heart cooking clubs site
more Nigel Slater recipes
more recipes and entries in English
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