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Pasta with Lemon-Mint Butter and Peas






Fresh peas and home grown mint with pasta- minimal ingredients and a perfect recipe for the summer time.

I meant to post this a long time back, for I made this long time back when spring just walked in and I was starting to see the fresh peas in the market. They always remind me of the back home when I was little and I would sit and shell the peas with my mom in the kitchen. We never used frozen peas, we never saw them. It took a long time to shell them, but it was sheer joy. It was  one to one time with my ma, little chit chats and also some fresh sweet peas munching time.



Peas in a pod


Fresh peas are in still in the market! They are beautiful. If you cannot get hold of the fresh peas, the frozen ones will work just find. Today I have not written any particular amount for the ingredients- except for the compound butter. If there are any leftovers for the butter, save it in the refrigerator. Please do adapt it to your taste.


Pasta with Mint Butter and Peas



Pasta with Lemon-Mint Butter and Peas


Ingredients:

  1. Pasta – any kind you prefer – I used spaghetti
  2. 1 teaspoon oil and salt to cook the pasta
  3. lemon-mint butter – Recipe Below
  4. small sweet onion, diced
  5. peas, shelled – a few fistful
  6. salt

Lemon – Mint Butter

  1. 1/2 cup butter, softened
  2. 4 tablespoons fresh mint leaves, cut into thin strips
  3. 1/2 teaspoon dried mint, crushed
  4. 1 tablespoon lemon juice
  5. 1 teaspoon paprika
  6. salt





Preparation:


To Prepare the Lemon and Mint Butter:

In a bowl combine butter, lemon juice, mint (fresh and dried), salt and paprika and beat/whisk until well blended. Chill and reserve for later use.


Preparing the Pasta:

Bring a pot of water to a boil; add salt and the teaspoon oil. Add the pasta in the boiling water. Cook according to package instructions/cook al dente. Drain the pasta and save some of the liquid.

Melt some of the mint butter in a  pan over medium heat. Toss in the onion and cook for a couple of minutes until slightly wilted. Add the peas to the onions, and add a few tablespoons of the cooking liquid.

Toss the cooked pasta with the butter,onions, and peas over medium high heat for only a couple of minutes. Drizzle some more of the mint butter and serve right away.



Pasta with Mint Butter and Peas


Weekend Herb Blogging #235 hosted by Haalo at Cook Almost Anything.


Related Posts:

Pasta with Fennel and Tomatoes

Pasta with Roasted Garlic and Tomato Sauce

Chicken and Roasted Capsicum Pasta

Iron Skillet Spaghetti


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