Green peas are largely used in Indian cuisine. During winter, I have a tendency to add fresh peas in many vegetarian dishes, whenever it is available. I absolutely love the peas puri, peas pulao and those made with it. However there is a funny connection to this prelude with this recipe. When I came across this recipe for the first time, I found there was the strange ingredient called, Petits pois. I was taken aback to find using my translator that this is nothing but the small peas. My assumption of green peas only in the Indian cuisine is in shambles now, and now I know that they are used in pastas too !!! Long live green peas 🙂
Ingredients to serve 2 :
- Dried farfalle – 225 gm.
- Unsalted butter – 1 tbspoon
- Petits pois or small peas – 175 gm.
- Double cream – 100 ml.
- Pinch of freshly grated nutmeg
- Salt and pepper
- Freshly grated Parmesan cheese – 30 gm. + extra to serve
Bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite, then drain thoroughly.
Melt the butter in a large, heavy-based saucepan. Add the green peas and cook for 2-3 minutes. Add 75 ml. of the cream and bring to the boil. Reduce the heat and simmer for 1 minute, or until slightly thickened.
Add the drained pasta to the cream mixture. Place the pan over low heat and toss until the farfalle are thoroughly coated. Season with nutmeg, salt and ppper, then add the remaining cream and the grated Parmesan cheese. Toss again and transfer to individual serving bowls. Serve immidiately with extra Parmesan cheese for sprinkling.