Mafaldine with peas, mint and Parmesan

Ingredients for 2 servings:

• 750 g pea pod(s), fresh (approx. 250 g peas, split)
• 60 g Parmesan cheese (with rind)
• ½ onion(s) (approx. 30 g)
• 400 ml vegetable stock
• Salt
• 150 g green beans
• 1 zucchini (approx. 250 g)
• 200 g cherry tomatoes
• 4 sprigs of mint
• 300 g mafaldine (alternatively tagliatelle)
• 30 g butter
• pepper
• ½ tsp organic lemon peel, finely grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

With cherry tomatoes

1. Shell the peas, wash the empty pods thoroughly, and drain. Remove the rind from the Parmesan cheese (approx. 30 g). Finely dice the onion. Bring the empty pea pods, Parmesan rinds, and onions to a boil in a saucepan with vegetable stock and simmer gently for 20 minutes over low heat, season with salt. Then drain into a sieve. Set the pea stock aside in a small saucepan. 2. Trim and wash the green beans, and cut diagonally into 2-3 cm pieces. Add the beans to boiling salted water and simmer for 5 minutes. Remove with a slotted spoon, refresh, and drain well. Then add the peas to the boiling water, boil for 5 minutes, remove with a slotted spoon, refresh, and drain well. Set aside 120 g of peas for the sauce. Wash and trim the zucchini, quarter them lengthwise, and remove the seeds. Cut the zucchini diagonally into 1 cm wide pieces. Halve the cherry tomatoes. Finely grate the remaining Parmesan cheese. Pick off any large mint leaves and finely chop them, reserving the 4 tips of the mint stalks for garnish. 3. Cook the mafaldine in plenty of boiling salted water according to the package instructions until al dente, pour into a sieve, and drain. Heat the pea stock and blend in a food processor with 120 g peas, mint leaves, and 20 g grated Parmesan cheese until creamy and thick. 4. Melt the butter in a wide saucepan. Cook the zucchini over medium heat for 3 minutes, season with salt. Add the remaining peas, beans, and cherry tomatoes, and heat gently while stirring. Add the mafaldine and pea sauce, bring to a boil briefly, and season with salt and pepper. Arrange pasta on warmed plates and serve sprinkled with lemon zest, mint leaves and remaining Parmesan cheese.