Greetings from the land of frantic work panic! This is my 15 minutes of web time between dinner and getting back to an analysis. But I still had time to make this extremely tasty (and simple) pasta tonight, which was so good I want to preserve it for future remaking. I bet it would be even better with a mixture of mint and parsley, rather than parsley alone.
150 g orecchiete
1.5 cups frozen peas
3 slender zucchini
garlic-infused olive oil
finely grated zest of one large lemon
2 dessert spoons of the best creme fraiche
a piece of feta about 10 x 5 x 1 cm , finely crumbled
leaves from a small bunch of flat-leaf parsley, chopped
sea salt and black pepper
Cook the orecchiete in boiling salted water. Defrost the peas by putting them in a bowl with hot water.
Meanwhile, slice the zucchini finely with a mandolin or slicing side of a grater. Saute it with some garlic-infused olive oil for 5 or 6 minutes, till it is soft.
Three minutes before the pasta is done, add the peas to the saucepan in which the pasta is cooking. Once the pasta is done, drain it and add it to the frypan with the zucchini. Toss together for a minute over low heat with the lemon zest, creme fraiche, feta, parsley and salt and pepper.
Eat up. Serves 2.