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Pasta with pea sauce

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Ingredients for 4 servings:

  • 400 g pasta
  • 600 g peas, frozen
  • 200 g Cremefine
  • 2 garlic cloves
  • 2 shallots
  • 100 g goat’s cheese
  • 4 sprigs of parsley
  • 2 tbsp butter
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely dice the garlic cloves and shallots. Sauté in hot butter until translucent. Add the frozen peas and 100 ml of water, bring to a boil, and simmer in a covered pot for about 5 minutes. Stir the Crèmefine into the peas and puree everything with a hand blender until smooth. Season with salt and pepper. Cook the pasta according to the package instructions, pour into a colander, and drain. Wash the parsley, shake dry, and pick off the leaves. Toss the pasta with the sauce and sprinkle with the crumbled goat’s cheese. Garnish with the parsley leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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