Incredible Pasta

Ingredients

• 2 tbsp Olive oil (preferably extra virgin)
• 2 units Garlic cloves (finely minced)
• 400 g Tomato pulp (passata) (canned, unsalted)
• 500 ml Chicken broth (prepared from a cube or liquid)
• 300 g Pasta (penne, fusilli or farfalle) (choose a shape that holds sauce well)
• 1 tsp Fleur de sel
• 0.5 tsp Ground black pepper
• 0.25 tsp Powdered chili (cayenne or Espelette) (adjust to taste)
• 150 g Frozen peas (quickly thawed or added directly)
• 200 ml Light thick cream (type "light cream")
• 150 g Fresh mozzarella (cut into small dice)
• 5 leaves Fresh basil (for garnish)

Instructions

1. Prepare the ingredients

   Finely mince the two garlic cloves, cut the mozzarella into small dice and measure all ingredients.

   Time: PT5M

2. Sauté the garlic

   Heat 2 tbsp olive oil in the skillet over medium heat, add the minced garlic and sauté for 20 seconds until fragrant.

   Time: PT30S

   Temperature: medium heat

3. Add the tomato and broth

   Pour in the tomato pulp then the chicken broth. Stir and bring to a gentle boil for 2 minutes.

   Time: PT2M

   Temperature: medium heat

4. Cook the pasta

   Add the pasta, season with fleur de sel, pepper and chili. Cover and cook for 10 minutes over medium heat, stirring once halfway through.

   Time: PT10M

   Temperature: medium heat

5. Add the peas

   Add the frozen peas, cover again and continue cooking for 3 minutes.

   Time: PT3M

   Temperature: medium heat

6. Mix in the cream

   Turn off the heat, pour in the light cream and gently stir to achieve a velvety sauce.

   Time: PT2M

7. Melt the mozzarella

   Stir in the mozzarella dice, cover the skillet and let rest for 2 minutes off the heat so the cheese melts gently.

   Time: PT2M

8. Plating and serving

   Divide the pasta into bowls, sprinkle with a turn of black pepper and garnish with fresh basil leaves.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

21 g

Carbohydrates

54 g

Fat

23 g

Fiber

3 g