Penne with lemon and peas
- Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and set aside, reserving 1 cup of the cooking liquid.
- Heat the oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute.
- Add the lemon juice, zest, cream, creme fraiche, reserved water, salt and pepper and bring to the boil. Cook for 2-3 minutes or until slightly thickened.
- Add the peas and pasta, stir to combine and cook for a further minute. Remove from the heat and stir through the parmesan and basil. Serve.
If you liked this recipe, try Karena and Kasey's pasta with broccoli, sage and bacon