Spaghetti with Purple-Podded Peas and Cream, Parmesan, and Lemon

Name: Spaghetti with Purple-Podded Peas and Cream, Parmesan, and Lemon
Prep time: 30 min
Total time: 30 min
Cuisine: Dutch
Ingredients: 500 grams fresh purple-podded (capuchin) peas in the pod; 1 lemon; 7 ounces (200 grams) spaghetti; 1 cup (200 ml) whipping cream; 2 tablespoons dry white wine; ¼ cup of grated Parmesan cheese; 2 tablespoons basil leaves

Preparation info

Serves
2

Difficulty
Easy
Ready in
30 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

Freshly podded peas are nice and sweet with a crunchy bite. When they’re not in season, or you’re pressed for time, use ½ cup (200 grams) frozen green peas and cook them until tender, about 1 minute, and certainly no longer than 2 minutes.

Ingredients

500 grams fresh purple-podded (capuchin) peas in the pod
1 lemon
7 ounces

Europe
Netherlands
Pasta
Vegetarian

Method

SHELL the peas. Scrub the lemon and grate off the yellow zest.

COOK the spaghetti al dente in plenty of salted water. Cook the peas for 4–5 minutes until just tender, then drain.

PLACE the whipping cream in a saucepan and bring just to a boil. Allow the cream to cook gently for 2–3 minutes until it has reduced slightly. Turn down the heat to low. Add the win