Ingredients
500g Nobo penne pasta
2 tbsp olive oil
½ tsp salt/ to taste
½ onion
3 cloves garlic
1 cup green peas
1 cup Capo Whipping Cream
½ cup water
Garnish: ½ cup feta cheese
Directions
- Boil the water in a large pot (5 litres for every 500g of pasta). Add salt to taste.
- Add Nobo pasta to the boiling water and stir continuously to prevent it from sticking together. Cook for 5-6 minutes.
- Strain the pasta and set aside.
- Add a bit of olive oil to a pan and cook the garlic and onions for 2 minutes until soft, golden, and fragrant.
- In another pot, boil some water and add the green peas.
- Add the cooked green peas with 100g of the boiling water to the garlic and onions and stir. Transfer to a blender and puree until smooth and thick.
- Transfer the purée back into the pot and add Capo Whipping Cream. Season with salt to taste and cook thoroughly.
- In a serving dish, toss the pasta with the creamy pea purée and serve hot.
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