Pasta With Creamy Kombucha Sauce



3/4 C kombucha (Dean & DeLuca Pineapple Elderflower Kombucha)
4 Tbs butter
1 Tsp  cloves garlic, minced
1 Cup heavy cream
½ Tbs lemon juice
½ C parmesan
½ tsp pepper  
½ tsp pink Himalayan salt
 ½ C frozen green peas (soak in cold water and hold aside until use)
9 ounces of Rigatoni  pasta 
1 C water

1. Melt butter in pot over medium heat
2. Add garlic, cooking until fragrant  (30-45 seconds)
3. Add kombucha, cream and lemon juice; reduce heat to maintain a simmer
4. Add Parmesan slowly, about a tablespoon at a time, stir until melted before adding more
5. Add water, rigatoni, simmer, stirring frequently for 5 minutes.
6.  Add peas. Continue stirring pasta until sauce has thickened and pasta is al dente (about another 5 minutes). 
7. Add salt and pepper to taste (optional pinch of fresh parsley and scallions to garnish, just mix in before plating)
8. Serve immediately, garnish with fresh shaved parmesan and cracked pepper

(serves 4-5) 

philippe trinhComment