Anchovies can be polarizing, but they seamlessly melt into the cream sauce, adding umami flavour without any of the fishiness you might expect. They're also loaded with protein, calcium and omega-3 fatty acids.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Method
In large saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook garlic, stirring, until golden, about 4 minutes. Add anchovies; cook, stirring, for 1 minute. Whisk in broth, cream, 1 tbsp of the rosemary, the mustard, pepper and hot pepper flakes; cook until slightly thickened, about 4 minutes.
Stir in peas; cook until heated through. Stir in pasta, red peppers and capers. If needed, gradually stir in enough of the reserved cooking liquid to loosen sauce. Sprinkle with remaining rosemary.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 669 mg
- Sugars 4 g
- Protein 6 g
- Calories 182
- Total fat 14 g
- Potassium 189 mg
- Cholesterol 43 mg
- Saturated fat 7 g
- Total carbohydrate 11 g
%RDI
- Iron 9
- Folate 15
- Calcium 6
- Vitamin A 30
- Vitamin C 120
