Food and travel writer, Delaney Mes, makes Lemon, Pea & Fresh Mint Fettuccine and for dessert she roasts Stonefruit with Crumble Topping on Whānau Living

Fresh Mint And Pea Pasta by Delaney Mes 

400g pasta (I used fettucine)
2 cups frozen peas
1 tbsp olive oil
Knob of butter
2 garlic cloves, crushed
1 tsp grated lemon zest
1 tbsp lemon juice
1/4 cup vegetable stock
1/4 cup cream
1/4 cup finely grated parmesan
1/4 cup finely grated pecorino cheese
1/4 cup finely chopped fresh mint
Sea salt and freshly cracked black pepper

METHOD:

Cook pasta in plenty of salted boiling water until al dente. Set aside. In a large frying pan, heat the butter and oil, then add garlic, and peas. Season. Cook for about 5 minutes, then add lemon zest and juice, stock and cream. Bring up the heat and get to a strong simmer. Add cheeses, stir well and crush the peas with a fork. The sauce will start to thicken and reduce.  Add cooked pasta and mint to the sauce, mix together well and remove from the heat. Serve with a drizzle of olive oil, cracked pepper and a sprinkling of extra parmesan and a little extra fresh mint.

IDEAS:
Optional: add crispy pancetta or bacon

Cardamom and Pistachio Roasted Stone Fruit by Delaney Mes 

4-5 peaches or nectarines
1 tsp ground cardamom
2 tbsp brown sugar
3 tbsp water
2 tbsp crushed pistachios, plus 1 tbsp for garnish

Preheat oven to 180C.  Cut the fruit in half and remove stones. Place in a baking dish cut side up. Mix together the cardamom with the brown sugar. Add water to the fruit, then sprinkle he sugar mixture over the fruit. Roast for about 25-30 minutes until cooked. Serve with natural yogurt and extra pistachios.

 

For the .pdf version of this recipe click here.

To see more of what Delaney is up to, check out
www.delaneymes.com

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