John Myers
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Quick Pasta with Fresh Peas
The perfect quick pasta with fresh peas recipe with a picture and simple step-by-step instructions.
sauce
- 4 tbsp Cashew butter
- 8 tbsp Hot water (cooking water of the pasta)
- 1 piece Clove of garlic
- 1 piece Fresh parsley and basil
- 1 tsp Lemon zest from an organic lemon
- 2 tbsp Lemon juice
- Salt, pepper from the mill
- 4 tbsp Peas, fresh or frozen
Pasta
- 300 g Kamutpenne
- Olive oil, salt from the mill
- I brought fresh pea pods with me from my Marrakech weekend, which I wanted to process today. It’s already very warm there and the markets there are full of fresh vegetables, it’s a dream.
- Remove the peas from the pod and set aside. Set up pasta water. Mix the cashew butter with hot (pasta) water in a bowl until it has a creamy consistency. Wash and chop the herbs and add to the sauce. Likewise the pressed garlic clove, the lemon zest and juice. Mix everything together and season with salt and pepper.
- Cook the kamut noodles according to the instructions, strain and toss in a pan with a little olive oil. Add the peas and stir over medium heat for about three minutes. Then add the cashew butter and stir for about a minute. Taste and, if necessary, refine it with lemon juice, salt and pepper. Serve, preferably with a few tomato slices or fresh basil. Parmesan on top would certainly also fit, but I deliberately left it vegan. Even my 11 year old liked it :-).
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