A light pasta recipe distinctive to springtime, where fresh peas meet a creamy sauce and are freshened with fresh mint. A refreshing meal prepared quickly with just a few ingredients.
While boiling the pasta in plenty of salted water, add the peas during the last 3-4 minutes to cook together, then drain.
Sauté the onion in butter until softened, add the cream, and cook over low heat for 3-4 minutes without boiling.
Mix the drained pasta and peas with the sauce, and season with parmesan, salt, and black pepper.
Sprinkle with chopped fresh mint and serve hot.
Important: Don't overcook the peas — they lose their color and freshness; boiling for 3-4 minutes is enough. Allergen: contains dairy (cream).
If you blend part of the peas together with the sauce, the sauce takes on a velvetier consistency.
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