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Linguine with Sugar Snap Peas & Pine Nuts | In 20 Minutes
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20 min
Quick
Knuspr-Küche
Herrlich frische, italienische Feierabend-Pasta in nur 20 Minuten: Knackige Zuckerschoten treffen auf al dente Linguine, geröstete Pinienkerne, feinen Knoblauch, frische Zitrone und Parmesan. Ein aromatischer Genuss!
Preparation method
Preparation
Bring a large pot of generously salted water to a boil. Wash the sugar snap peas, pat them dry, trim the ends, and remove any strings. Cut the sugar snap peas diagonally in half.
Peel the garlic and slice it thinly. Rinse the organic lemon under hot water, finely grate the zest, and juice one half.
Toast the pine nuts in a large non-stick pan without fat over medium heat for 2–3 minutes until golden brown and fragrant. Remove immediately from the pan and set aside so they do not burn.
Chef's tip
Crisp vegetables are the star: Sauté the sugar snap peas only briefly. They should remain vibrant green and retain a fresh, crisp bite.
Together with the olive oil and lemon juice, the starchy pasta water creates a wonderfully creamy sauce without any cream.
Ingredients
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