Pasta with peas, mint and nuts

Ingredients for 4 servings:

• 400 g pasta, e.g. fusilli
• 400 g peas, frozen or fresh
• 50 g walnuts, chopped
• 1 shallot(s)
• 1 garlic clove(s)
• 200 ml vegetable stock
• 20 g feta cheese
• 1 tbsp, heaped mint, chopped
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

refreshing summer dish

Fresh peas need to be blanched for about 2 minutes before cooking. They should then be refreshed in ice water to retain their color. Roughly chop the walnuts and roast them in a pan without fat until fragrant. Then set aside. Cook the pasta al dente according to the package instructions. Meanwhile, sauté the diced shallot and garlic clove in olive oil. Add half of the peas and sauté briefly. Pour in the vegetable stock and add the feta and chopped mint leaves. Bring to a boil and puree with a hand blender. Fold in the remaining peas and season with salt and pepper. Mix the pasta with the sauce and serve sprinkled with the walnuts. This recipe is enough as a pasta course in a meal for 6 to 8 servings.