John Myers
Ingredients for 2 servings:
- 1 bunch of spring onions
- 200 g sugar snap peas
- 100 g cream cheese with yogurt
- 100 g sour cream
- 200 g crayfish (crayfish)
- 300 g pasta (fettucine), fresh from the refrigerated section
- curry powder
- Salt
- butter
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Melt the butter in a pan. Wash, trim, and finely chop the spring onions. Then sauté them in the hot butter. Meanwhile, bring a pot of water to a boil, add a little salt, and briefly cook the washed and trimmed snow peas. Drain and rinse with cold water to keep them nice and green. Once the spring onions are translucent, add the cream cheese to the pan and melt. Then add the sour cream and then the crayfish. Season the sauce with a little salt and plenty of curry powder. Then add the fresh fettuccine (from the refrigerated section) directly to the sauce—they don’t need to be warmed in water beforehand. Mix everything well so the pasta is coated with the sauce. Then add the snow peas and let everything heat up again until it’s tender. Important: Don’t leave the dish on the stovetop for too long, or the crayfish will become tough and the snow peas and pasta will become too soft.
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