1 clove garlic (minced)
2 Tbsp butter
1 Tbsp lemon peel (finely slivered, yellow part only)
4 Tbsp lemon juice
1/3 cup fresh mint leaves (slivered)
1/2 cup crème fraîche
2 cups sugar snap peas
2 cups pasta (dried capellini)
Salt and ground pepper
Bring 2 liters of water to the boil in a large pot.
Remove and discard stem ends and strings from peas, rinse and drain.
Once the water boils, add pasta, pushing down into water. Cook until almost tender to bite, about 3 minutes. Add peas and cook until they turn bright green, about 2 minutes.
Drain peas and pasta well in a colander.
Combine garlic and butter over high heat in a pan, stirring until the butter melts. Add the peas and pasta and mix until pasta stops sizzling, about 1 minute.
Add the lemon peel, lemon juice and mint to pan, mix well and serve.
Cooks in: 30 minutes
Pairs well with Survivor Sauvignon Blanc.