A couple of quick, simple pasta dishes up one’s sleeve and almost any weeknight can be saved. This might be the quickest and simplest one yet in our repertoire, and one of the yummiest at that.
Frozen green peas is a staple in our household, and primarily so during the colder half of the year. They’re grown in Sweden, cost practically nothing and can really boost any meal by bringing protein, fiber, vitamins and minerals to the game. To us, it’s the perfect thing to have a couple of bags of in the freezer.
Some might find the flavor of tarragon either too licorice-y or too much like sauce bearnaise, but the perfect amount added can certainly elevate a dish and make it feel a little more sophisticated. We happen to like it a lot, but if you’re skeptical, please just omit and perhaps add another dried herb instead (although the amount of tarragon used here only lends a subtle hint). Thyme would certainly be a nice alternative. And it’s probably known to everyone that few dishes make as good leftover lunches as pasta, but in case you wondered: this one is downright excellent the following day. Other favorites include Lentil Bolognese, Baked Pasta with Mushrooms and Kale and Creamy Brussels sprouts Pasta with Lemon and Walnuts. Good luck!
För recept på svenska, klicka här: Snabb och enkel pasta med gröna ärter och svartkål
Serves 4-6
Total Time: 25 min
Ingredients
500 g pasta
600 g frozen green peas
200 g dino kale (with stems)
5 dl cooked white beans (preferably room temperature)
2 dl creme fraiche of your choice
1 tbsp dried tarragon
1 small red onion, finely chopped
2 tbsp nutritional yeast (can be omitted)
1 dl toasted pumpkin seeds
Canola oil, salt and black pepper
Preperation
- Cook pasta and peas (separately) according to package instructions.
- In the meantime, prepare the kale. Simply discard the very thick part of the stems and chop the rest. Set aside.
- When the pasta is done, place it in a large bowl and drizzle with some canola oil to prevent sticking. Then add in peas, dino kale, white beans and creme fraiche. Mix thoroughly. Add in tarragon, almost all the red onion, 1 1/2 tsp salt, nutritional yeast and some black pepper thereafter, and mix well again.
- Serve with a sprinkle of pumpkin seeds and some red onion on top.
Share this post!
If you’re looking for more dinner inspiration, we collected a whole bunch of yummy recipes in this post: Our Top Warming Winter Recipes.
Latest Recipes
Holiday Treats and Sweets
Cinnamon Bun Energy Balls
Wholesome Oatmeal Raisin Cookie
Simple Crunchy Granola
5 Ingredient Peanut Butter Chickpea Energy Balls
Lemony Israeli Couscous Salad with Mint and Green Peas
Chickpea Curry Salad Sandwich
Peanut Butter Chocolate Nice Cream Cake
Pingback: Quick Summer Pasta with Spinach and Tomatoes | Live Slow Run Far
Holy smokes this requires a huge bowl for mixing. I thought I had some big bowls, but it turns out no.
A quick question: You often refer to “creme fraiche of your choice”. I wonder if this is the same at your market as mine. Are you referring to the lightly fermented french creme product that lands somewhere between sour cream and whipped cream? Or does this refer more to sour cream type preparations. I ask because the former is very expensive in the US, and the latter quite cheap. I’ve been using sour cream and thinning with pasta water to my desired consistency, but wonder what you’re using.
Hi Patrick!
Haha, it sure does require a big bowl! We have a massive one for dishes such as this one. Hope it came out good anyway!
Alright, so the “creme fraiche of your choice” is our attempt to be inclusive – we often (but not always) use a plant based creme fraiche (made from oats) and want vegans, vegetarians and everyone in between to feel welcome to cook our food. The fat percentage or exact type doesn’t matter in the recipes where it’s included (obviously in some recipes it will, but not the way we use it), so we have each and everyone just go with what they have at home/like.
God, we remember the crazy expensive creme fraiche in the US for sure! The only brand we could ever find was Vermont creamery and it was insanely pricey. When we still lived over there, we’d shoot for sour cream all the time (and at least back then, there were no – affordable – plant based varieties either). And actually, American sour cream is the closest to what’s referred to as creme fraiche here in Sweden – it’s not at all as thick as the creme fraiche sold in the US. So I’d say sour cream is the way to go!
/Sophia