LEMONY PASTA WITH PEAS AND MINT

- 1 package of fettucinni, or a pasta of your choice
- 2 cups of fresh English peas, par-boiled (or 2 cups of frozen peas, uncooked)
- 1/2 cup of crème fraiche
- zest of 2 lemons
- 2 Tbsp of chopped fresh mint
- a handful of chunks of Gran Padano cheese or another salty hard cheese of your choice
- salt & pepper to taste
- smoked salmon (optional)

Boil the pasta in a large pot of salted water until almost cooked through. Rather than drain the pasta, take the pasta out of the pasta water with tongs and transfer it to a shallow pan, and don’t worry if some of the pasta water comes with it. We need this extra bit of wetness to create our sauce.

While the pasta cooks, boil some water in a small sauce pan and par-boil fresh English peas in boiling water for approx. 2 min, until almost tender. Shock in a bath of ice water to stop the cooking process. If using frozen peas, there is no need to par-boil those.

Stir the peas in the hot pasta, along with the crème fraiche, lemon zest & mint. Season with salt & pepper. Add a splash of olive oil to finish.

Serve with chunks or slivers of cheese sprinkled over the top… and/or for extra protein, add sliced smoked salmon.