Spring Pasta with Wasabi Crème Fraîche.
Prep time: 20 mins | Cook time: 10 mins | Serves: 4-6
Ingredients.
300g casarecce or penne pasta
150g sugar snap peas
1 zucchini, julienned
200g crème fraîche
2 teaspoons wasabi paste
2 tablespoons (40ml) extra virgin olive oil
2 lemons, juice and zest
100g wild rocket leaves
10g fresh mint leaves, thinly sliced
¼ cup pistachios, sliced
sea salt flakes and cracked pepper to taste
Method.
1. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, adding the sugar snap peas for the final minute. Drain, reserving 1/2 cup of the pasta water. In a small bowl combine crème fraîche and wasabi. Mix well and set aside.
2. Place pasta and peas back into the pot with zucchini ribbons, crème fraîche, wasabi, 1 tablespoon olive oil, lemon juice, salt and pepper and stir. Add in the reserved cooking water and continue stirring to create a creamy sauce.
3. Add the rocket to the pot and toss gently to combine.
4. Place onto a serving platter and scatter mint leaves, pistachios and lemon zest. Season and drizzle with remaining olive oil to serve.
Serving note: Use gluten free pasta for gluten free option.
In partnership with King Living
