The crème fraîche mixed with mozzarella and parmesan cheeses makes this simple pasta dish into something so very special!


Food + Styling by Marianne Gjengedal Photography by Klaudia Iga Pérès

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SERVES 4

  1. Bring two pots of salted water to a boil.
  2. In one pot of water, boil the pasta until al dente.
  3. In an ovenproof bowl, mix crème fraîche, mozzarella, and Parmesan.
  4. While pasta is cooking, place bowl over pot of boiling pasta. Stir until the cheeses have melted into the crème fraîche. If the sauce is too thick, add a little boiling water. Set aside.
  5. In the second pot, cook the broccoli florets for 3 minutes. Add the peas to the same pot, and cook 2 minutes more. Drain both pasta and broccoli.
  6. Add the egg yolks and herbs to the sauce, mix well, and season with salt and pepper.
  7. Combine the pasta, broccoli, and peas.
  8. Serve in bowls with extra Parmesan.

TIP:

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The crème fraîche mixed with mozzarella and parmesan cheeses makes this simple pasta dish into something so very special!
Photography by Food + Styling by Marianne Gjengedal Photography by Klaudia Iga Pérès

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