Sunday, November 8, 2020

Spaghetti With Peas & Mint in Tomato Sauce

Spaghetti & Tomato Sauce With Peas & Mint

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 ingredients, yet it's a delicious dinner! 

Pasta with peas, tomato sauce and parmesan cheese shavings

75g butter
1 banana shallot, finely chopped
200g frozen peas or petit pois
1 680g jar of tomato passata
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
Parmesan cheese to serve (optional)

Spaghetti & Tomato Sauce With Peas & Mint

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 medium heat and cook the shallots for about 5 − 7 minutes or until tender. Increase the heat to medium-high and add the peas and toss them in the pan until they begin to brighten up and stop looking frozen.

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. 

5. Serve hot and sprinkle with freshly grated or shaved Parmesan cheese if you like.

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