Spring pasta with Wasabi crème fraîche.
Prep time: 20 mins | Cook time: 10 mins | Serves: 4-6
Ingredients.
300g casarecce pasta
1 cup garden peas, frozen
200g crème fraîche
2 teaspoons wasabi paste
1 zucchini
2 lemons, juice and zest of 1 lemon
2 tablespoons (40ml) extra virgin olive oil
100g wild rocket leaves
10g fresh mint leaves to garnish
2 tablespoons pistachio meal/crushed
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 peas for the final minute. Drain, reserving 1/3 cup of the pasta water.
2. Add pasta with pasta water back into the pot and add the crème fraîche and wasabi paste. Mix through.
3. With a peeler, peel zucchini ribbons into the pot. Add lemon juice, olive oil, and rocket leaves. Toss through to combine.
4. Add the pasta to a large serving bowl. Scatter with the pistachios, mint leaves, and lemon zest. Season and drizzle olive oil to serve.
Serving note: Use gluten free pasta for gluten free option.
