Pasta for 4 – I used fresh spaghetti
1 onion, finely diced
2 large handfuls of peas
1/2 cup butter, softened
A large handful of fresh mint leaves, finely chopped
1/2 teaspoon dried mint
1 tablespoon lemon juice
1 teaspoon paprika
Large pinch of salt
In a bowl mix the butter, lemon juice, mint (fresh and dried), salt and paprika until well blended. I’ve found it’s best to soften the butter first, about 10 seconds in our microwave on it’s lowest power setting does the job, although in the recent heat just leaving the butter out of the fridge for about an hour has the same effect. Once mixed pop it in the fridge while the rest is being prepared.
Next you’ll need to prepare your pasta. If you’re using dried pasta follow the instructions on the packet. Alternatively you can use our fresh pasta recipe for this, I just used the spaghetti cutter that came with our pasta maker instead of a knife for the tagiatelle described in the recipe. This recipe works great with any pasta so use your favourite.
The pasta needs to be just ready when you complete this next stage so timing is important. Thankfully this next step is pretty easy 😉
Now add about half the butter mixture to a frying pan on a medium high heat and when it has melted add in the onion and fry until they start to soften. Now add the peas and a little of the pasta water and let this cook the peas for 2-3 minutes.
Drain your pasta, then add the contents of the frying pan to the pasta and toss this over a medium heat. Add the remaining butter mixture and continue to toss the pasta until it has melted completely. Then you’re ready to serve.