Last week I was fortunate enough to be cooked a delicious meal using pasta, bacon and creme fraiche. It got me thinking about how wonderful creme fraiche is as an ingredient – particularly as a basis for a sauce. Thicker and less sweet than single/double cream, it absorbs and spreads other flavours outstandingly well. For lunch today I fancied something light and fresh, and so opted for the beautiful combo of chicken, mint and peas. This was delightfully quick and easy, with a tiny list of ingredients, so why not make it today?
- Creme Fraiche (few spoonfuls per portion)
- Garlic Paste
- Fresh Mint
- Chicken – I used pre-cooked deli meat, but you could do your own.
- Add the Spaghetti and peas to well salted boiling water and cook until softened. Make sure you stir well to stop the pasta sticking, but for heaven’s sake don’t add oil to the water. It’s not just useless, it actively stops the sauce sticking to the pasta.
- Finely chop a few mint leaves per portion, grate the zest from the lemon (I used half a lemon for one person), chop a handful of chicken (if cooking your own raw chicken, chop and cook separately.)
- Fry these ingredients in a little oil with 1/4 teaspoon roughly of garlic paste for a couple of minutes, to allow the flavours to wake up.
- Add a few teaspoons of the starchy water from the pasta pan along with your creme fraiche and the juice of half a lemon and cook for a few more minutes. Taste and adjust seasoning.
- Drain the water from the pasta pan and stir through the sauce.
Serve, topped with more freshly chopped mint.