I’m mildly obsessed with green pasta sauces. Ones that are packed with flavour and not loaded with cream. This is just that. Super quick and easy to knock together and made with frozen peas, rocket leaves, mint, garlic, chilli and lemon. Basically just packed with flavour. A ball of fresh mozzarella torn into the pasta at the end gives it a delicious creamy and fresh finish.
I went to the launch lunch of Galbani – Italy’s number one cheese brand, into the South African market recently and was super impressed with the quality. Manufactured locally by Parmalat, the Mozzarella and Mascarpone cheese are made to the exact Italian recipe. I’m looking forward to seeing both these products more widely available in mainstream retail outlets as I use them regularly in my cooking and baking.
I have adapted a recipe supplied by Galbani to make a pasta dish that serves 2 people.
Recipe – serves 2 (big bowls)
- 250g tagliatelle
- 2 cups of frozen peas, thawed
- 1 handful (10g) rocket leaves
- 1 clove garlic, crushed
- half a green chilli, deseeded
- juice and zest of half a lemon (2 T juice)
- 6 or 7 mint leaves
- 2T toasted pine nuts (and a few extra to garnish)
- 1/4 cup olive oil
- 1 x 125g ball of Galbani fresh mozzarella
Bring a large pot of salty water to the boil and cook your pasta until just before al dente.
While the pasta is cooking, place one cup of peas with the rocket, garlic, mint, pine nuts, chilli, lemon juice and lemon zest in a food processor and pulse until combined. Season with salt and freshly ground pepper to taste and set aside.
When the pasta is almost ready, add the remaining cup of peas to the pasta and water and cook for a minute. Drain the peas and pasta, reserving about 1/4 of a cup of the cooking liquid.
Put the peas and pasta back into the pot with the cooking liquid and stir through the pea pesto. Tear the mozzarella into small chunks and stir this through the pasta. Serve immediately with a chilled glass of delicious white wine.
I look forward to connecting with you again in the future.