Pasta with Mint and Peas

Ingredients

• 1 Shallot
• 1 Garlic clove
• 500 g spaghetti
• Salt
• 2 tbsp olive oil
• 250 g Peas (frozen)
• pepper (ground)
• 4 tbsp dry white wine
• 100 ml Vegetable broth
• 2 sprigs peppermint
• 125 g heavy cream (min. 30% fat)
• 2 tbsp lemon juice
• 1 pinch sugar
• mint leaves for garnish

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Cook the spaghetti in plenty of boiling salted water until al dente. Meanwhile, sauté the chopped shallot and garlic in hot oil until translucent. Add the peas and cook briefly. Season with salt and pepper, pour in the wine and let it reduce, then add the vegetable broth and simmer covered for 3 to 4 minutes.

2. 2.

   Wash, pat dry, and finely chop the mint. Stir the cream into the pea mixture and season with lemon juice and a pinch of sugar. Fold in the mint. Drain the pasta, allow it to drain briefly, and mix with the pea sauce. Serve on pre-warmed plates, grind pepper over, and garnish with mint leaves.