GLUTEN-FREE GREEN PEAS PASTA WITH LEMON SAUCE AND CHICKEN FILLET

First, boil water in a medium-sized pot, and add a spoonful of oil and salt. When the water boils, add the pasta and cook at a gentle simmer for about 5 minutes or until it softens to your liking. Next, drain the pasta and rinse with cold water (this stops the softening). Save a little liquid and use it later to improve the taste of the sauce.

To prepare the topping for the pasta, in a large pan, fry the finely chopped onion and garlic in a tablespoon of oil until they become translucent and fragrant, then cover them with lemon juice and the soup base. Add two handfuls of fresh baby spinach and a bunch of chopped parsley, and wait for them to dissolve nicely. In the end, add the cooking cream. If you don't have a soup base, you can use the liquid left over from cooking the pasta. In the end, add salt to the sauce if necessary and mix in the pasta.

Pasta prepared in this way can be prepared as an independent vegetarian dish.

Pea pasta in cream and spinach sauce also goes well with meat. We chose chicken fillet, which we rubbed evenly with coarsely ground mustard and honey before baking. Fry the fillet on both sides in a tablespoon of oil to create a crispy crust. Serve sliced and drizzle with the leftover sauce.

Bon Appetit!