Recipe & photography by Ed Barrow.
Ingredients
- 30g of salted butter
- 1 banana shallot, finely chopped
- 2 cloves of garlic, finely sliced
- 6 mint leaves, finely chopped
- Small handful of fresh parsley, finely chopped
- Large glug of dry white wine
- 4 tbsp of crème Fraiche
- 150g of Northern Pasta Co Gigli
- 30g of grated Parmesan
Method
Start by placing a large pan of well salted water on to boil for the pasta.
In a large saute pan add the butter and place on a medium low heat.
Once melted add the shallot and fry for around 5 minutes until softened and translucent.
Then add the garlic and herbs and fry for a further minute until fragrant. Season well with salt and pepper and pour in the wine.
Bring to a simmer before adding the Creme fraiche and stirring everything together. Leave to gently simmer whilst you cook the pasta.
Add the Gigli to the boiling water and cook for 6 minutes or until al-dente.
When the pasta has 2 minutes left of its cooking time, add in the peas to the sauce and stir together.
Once the pasta is cooked through, drain it whilst reserving back some pasta water. Add the Gigli to the pan with the sauce along with a generous splash of pasta water.
Sprinkle over the Parmesan then toss or stir together until welll combined and the sauce coats the pasta with a nice glossy consistency. Divide between 2 bowls and top with extra Parmesan before serving.
