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Wednesday, January 12, 2011

Fast baby pasta with creamy Parmesan and pea sauce

This shouldn't take you more than 10 minutes to prepare and cook. Very easy to make and deliciously cheesy from the Parmesan and Camembert combination. And the baby pasta (smaller version, boils in just 2-3 minutes) is a great solution any time you're in a hurry. 

Ingredients (serves 2):
  • 150 g baby pasta (we used baby penne)
  • 100 g Camembert
  • 200 g peas (from can or preserve or frozen - frozen are actually better )
  • 3 tablespoons thick cream (about 100 g)
  • 3 tablespoons grated Parmesan
  • 6-7 large green olives (about 80-100 g) - ours were pepper-stuffed
  • a handful of dried thyme
  • 1 teaspoon olive oil
  • salt and pepper to taste
Bring some fresh salted water to boil and add the baby pasta:

Get the Camembert and slice it:

Heat the olive oil in a pan on the lowest heat intensity and add the peas:

Add the cream:

Stir to mix and add the grated Parmesan:

Mix again, add the thyme and the sliced Camembert:

Take the pasta off the heat source and drain it. If the mixture in the pan is too thick, add a little of the pasta's cooking water and stir. Leave on the heat a little more so the Camembert melts:

Put the pasta on two deep plates or into two medium bowls, add the sauce from the pan and mix:

Cut each olive into 3-4 pieces or slices and use them to garnish the dishes. If you want, you can replace the olive with something else that tastes sour and salty, like capers.
The pasta is ready, dig in!

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