Feta hitpasta with pea and sour cream sauce

Name: Feta hitpasta with pea and sour cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g frozen peas; 7-10 Tbsp Salt; 2 Garlic cloves; 300 g Schmand; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 400 g ribbon noodles (e.g. tagliatelle); 60 g Pine nuts; 150 g Baby leaf spinach; 200 g Feta

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g frozen peas
7-10 Tbsp Salt
2 Garlic cloves
300 g Schmand
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
400 g ribbon noodles (e.g. tagliatelle)
60 g Pine nuts
150 g Baby leaf spinach
200 g Feta

Directions

1
Place 200 g of frozen peas in a bowl or high mixing bowl. Pour boiling water over them. For the noodles, boil 3-4 l salted water (1 teaspoon salt per litre).
2
Peel the garlic and chop roughly. Drain the peas in a sieve and let them drain. Finely mash the drained peas, garlic, sour cream and oil with a hand blender. Season to taste with salt and pepper. Cook pasta in boiling salted water according to package instructions.
3
Meanwhile, roast the pine nuts in a pan without fat until golden brown. Take them out. Clean, wash and drain the spinach well. Crumble the feta coarsely. Add the remaining 200 g of frozen peas to the pasta in the last 2-3 minutes, cook at the same time.
4
Drain the noodles and peas, collecting 3-4 tablespoons of pasta water and stir into the pureed sauce. Drain noodles and peas briefly. Then put them back into the pot. Mix with sauce, spinach leaves and feta.
5
Arrange and sprinkle with pine nuts.