Ingredients :
3 tbsp olive oil
1 garlic clove, finely chopped
2 tbsp fresh basil leaves, chopped 2 tbsp fresh
chervil leaves, finely chopped
575 g / 11/4 lb cherry tomatoes,
rinsed 450 g / 1 lb spaghetti
150 g / 1 cup frozen peas
Salt and freshly ground pepper Chervil, to garnish
For the sauce:
2 garlic cloves, peeled and finely chopped
1 tbsp butter
1 splash dry white wine 200 g / 1 cup cream cheese
About 100 ml 1/2 cup whipping cream Salt and freshly ground pepper
Method : Prep and cook time: 30 min
1
Mix together the oil, garlic, basil
and chervil.
2
Toss the tomatoes in the herb oil,
season with salt and pepper and cook in a skillet over a medium heat for about
4 minutes until just beginning to soften and split.
3
Cook the spaghetti in plenty of
boiling salted water until al dente, adding the peas 3 minutes before the end
of cooking.
4
To make the sauce, fry the garlic in
hot butter, add the white wine and reduce slightly.
5
Stir in the cream cheese and cream,
bring to a boil and season with salt and pepper.
Drain the pasta and peas and divide between the
4 plates. Pour the sauce over the pasta, arrange the herby tomatoes on top and
garnish with chervil.