{"id":12093,"date":"2010-05-27T08:08:56","date_gmt":"2010-05-27T15:08:56","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=12093"},"modified":"2010-06-19T09:55:04","modified_gmt":"2010-06-19T16:55:04","slug":"pasta-with-lemon-mint-butter-and-peas","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/pasta-pizza\/pasta-with-lemon-mint-butter-and-peas\/","title":{"rendered":"Pasta with Lemon-Mint Butter and Peas"},"content":{"rendered":"


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\nFresh peas and home grown mint with pasta- minimal ingredients and a perfect recipe for the summer time.<\/p>\n

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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\u00a0 one to one time with my ma, little chit chats and also some fresh sweet peas munching time.<\/p>\n


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\n\"Peas
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\nFresh 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.
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\n\"Pasta
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Pasta with Lemon-Mint Butter and Peas<\/h2>\n


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Ingredients:<\/strong><\/em><\/p>\n

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

    Lemon – Mint Butter<\/strong><\/em><\/p>\n

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


      \n<\/strong><\/em>
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      \nPreparation:<\/strong><\/em>
      \n
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      \nTo Prepare the Lemon and Mint Butter<\/strong>:<\/p>\n

      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.
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      \nPreparing the Pasta:<\/strong><\/p>\n

      <\/strong>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.<\/p>\n

      Melt some of the mint butter in a\u00a0 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.<\/p>\n

      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.<\/p><\/blockquote>\n


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      \n\"Pasta
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      \nWeekend Herb Blogging #235<\/a> hosted by Haalo at Cook Almost Anything<\/a>.
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      \nRelated Posts:<\/strong><\/p>\n

      Pasta with Fennel and Tomatoes<\/a><\/strong><\/em><\/p>\n

      Pasta with Roasted Garlic and Tomato Sauce<\/a><\/strong><\/em><\/p>\n

      Chicken and Roasted Capsicum Pasta<\/a><\/strong><\/em><\/p>\n

      Iron Skillet Spaghetti<\/a><\/strong><\/em>
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