Summer Pasta with Snap Peas & Mint.

As the weather heats up in the city, I have been scrambling to find new summer recipes that are equally as refreshing and flavourful as some of my old favourites {like this one here}. I wanted to find a light and fresh pasta to add to my recipe rotation and quickly came across this one here. This recipe had everything I wanted: crunchiness from snap peas, saltiness from prosciutto and the refreshing flavour of mint mixed in at the end. The result was an explosion of taste and it was extremely delicious when paired with a chilled glass of sauvignon blanc.
One little note, and this is stressed in the recipe but I think it’s worth stressing again: you really need to pay attention to the timing with this dish and that made it slightly more tricky than my usual weekday meals but well worth it. I made it with gluten-free shells instead of orecchiette and they worked just as well to scoop up the cream sauce and collect all the flavours in every bite. 
Another tidbit: this was completely fine on its own as a main dish but I would also recommend it as a side dish with a nice piece of BBQ’d flank steak for a heartier meal or if entertaining for a large group.

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