Pasta and peas with mint

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Peas150 g
• Spring onions2
• Extra virgin olive oil1 tablespoon
• Mint3 g
• Lemon zest2 g
• Vegetable broth150 ml
• Saltto taste

Contains: gluten, celery,

In season: April – June

Method

1. Bring a pan of water to the boil for the pasta and heat the vegetable stock in a small pan.
2. Meanwhile, trim the spring onions, removing the roots and the toughest green part, and slice them into thin rounds.
3. Heat the oil in a saucepan over medium-low heat and soften the spring onions for 3–4 minutes, until soft and translucent.
4. Add the peas and the hot stock, season with salt and cook over medium heat for 8 minutes, until the peas are tender. Take out a third of the peas with a little liquid, blend them until smooth and return them to the pan.
5. Salt the water once boiling and cook the durum wheat pasta for 2 minutes less than the packet time, so it stays very al dente.
6. Drain the pasta into the saucepan and finish cooking with the peas for 2 minutes over medium heat, stirring, until al dente and creamy.
7. Turn off the heat and finish with the hand-torn mint and the finely grated lemon zest (only the yellow part, the white pith is bitter).