Pasta with green peas and lemon
4 servings
15 minutes
Pasta with green peas and lemon is a bright and refreshing dish of Italian cuisine that combines the delicate texture of pasta with crunchy vegetables and the creamy softness of mascarpone cheese. Lemon zest and juice add freshness and a light tang, creating a refined flavor combination with parmesan and basil. This dish embodies the Italian love for simple yet sophisticated flavors, making it perfect for both a light dinner and a festive table. With the freshness of the ingredients and creamy consistency, it provides a sense of harmony and lightness, allowing you to enjoy every bite.
1
Cook the pasta in a large pot according to the instructions on the package.
- Pasta: 350 g
2
Add broccoli, frozen soybeans, peas, and mangetout three minutes before cooking is done.
- Broccoli: 140 g
- Soybeans: 100 g
- Frozen green peas: 100 g
- Chard (mangold): 100 g
3
Drain the water. Add mascarpone or soft cheese, lemon zest and juice, parmesan, basil leaves, and mix. The dish is ready.
- Mascarpone cheese: 150 g
- Lemon zest: 1 tablespoon
- Lemon juice: 1 tablespoon
- Grated Parmesan cheese: 85 g
- Basil leaves: to taste
