Spaghetti with sundried tomatoes

Name: spaghetti with sundried tomatoes
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 el Spaghetti; 1 el traditional olive oil; 400 g sliced leek; 300 g frozen garden peas thawed; jar of sundried tomatoes julienne sliced; 1 lemon; 250 g mascarpone; 200 g crayfish

Pasta dish with spaghetti, leeks, garden peas, sundried tomatoes and mascarpone with lemon and crayfish.

Ingredients

Directions

Cook the spaghetti according to the instructions on the package. Heat the oil in a frying pan and cook the leek for 3 min. On medium heat.
Add the garden peas and cook for 3 minutes.
Let the tomatoes drain in the meantime. Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.
In a bowl, stir the lemon zest and juice through the mascarpone.
Drain the spaghetti, but collect ½ cup of cooking liquid. Stir in the lemon mascarpone through the spaghetti and add some cooking liquid.
Spoon the spaghetti with the leek, peas, tomatoes and river carriages. Season with pepper and salt.