Friday, September 25, 2015

Spaghetti With Peas & Mint in Tomato Sauce

This is a great recipe for nights when you need to make something out of a few ingredients you have on hand. Whether you haven't had time to hit the grocery store or you're a few days from payday and need to limit your spending, this recipe requires only a few fresh small fresh ingredients, yet it's a delicious dinner! It also just happens to be the perfect dish for anyone who observes Meatless Mondays. Frozen peas, dried pasta and canned tomatoes ensure that you can keep most of the ingredients on hand for emergency suppers.

Serves 2...

75g butter
1 banana shallot, finely chopped
200g frozen peas or petit pois
1 can chopped tomatoes in their juices, blended until smooth
250ml chicken or vegetable stock
100ml double cream
300g spaghetti
Handful of fresh mint, finely chopped (about 3 tablespoons)
Salt & freshly ground black pepper to taste

1. Put a large pot of water on to boil. When it comes to a boil, add plenty of salt and a drop of olive oil before cooking the pasta according to the packet instructions. Be sure to check the pasta a minute or two before it's supposed to be done and reserve a cup of the pasta cooking water before straining. Once strained, keep in the pot with the lid to keep it warm.

2. Melt the butter in a flame proof casserole on low heat and cook the shallots for about 5 − 7 minutes or until tender. Increase the heat to medium and add the peas and toss them in the pan until they begin to lose their frozen look.

3. Stir in the stock, tomatoes & mint and simmer with the lid on for 15 minutes. Remove the lid, stir in the cream and let it bubble away for another 10 minutes or until the sauce begins to slightly thicken. Season to taste with salt & pepper.

4. Pour the sauce into the pasta and toss to coat. If necessary, wet the mixture with 1 tablespoon of the pasta cooking water at a time until the desired consistency is achieved. 

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