I had planned peas for lunch but I have pasta for dinner. My eyes go from one to the other: Vegetables-pasta pasta-vegetables. My conscience tells me the peas, but I dream of pasta. And that's where the magic comes from the kitchen. I would make pasta with creamy pea, in an access of madness I'll even add arugula!
Cooking: from 7 to 12 mins depending on the pasta type
Serves 2 people
- 150 to 200g of pasta choices as appetite
- 50g fresh peas
- 70g of fresh arugula
- 2 tbsp mascarpone
- 2 tbsp cream (or sour cream)
- 2 tbsp grated Parmesan cheese
- salt, pepper
Cook pasta as directed on the package.
Cook the peas in water or steam in ensuring that stay crunchy. Mix the cooked peas and arugula.
In a saucepan, melt the mascarpone and cream over low heat, stirring gently. Add peas and arugula mixed and infuse one or two minutes over very low heat, stirring constantly. Remove from heat, add the grated Parmesan cheese. Add salt, pepper.
Pour the peas and arugula cream over pasta, garnish with arugula and peas and serve immediately.