Fussili with SweeTango and sugar snap peas


For 4 people

  • 200 g whole wheat pasta, Fusilli or Penne
  • salt
  • 400 g of SweeTango™ apples
  • 1 tbsp lemon juice
  • 250 g of sugar snap peas
  • 400 g of minced pork
  • 1 tbsp olive oil
  • pepper
  • 1.5 dl vegetable bouillon
  • 1 dl semi-skimmed cooking cream
  • 1 teaspoon finely grated lemon peel
  • 2 branches marjoram


Boil pasta in salted water until firm and drain in a sieve. Cut SweeTango™ apples in half, core and cut into slices, mix with lemon juice. Slice the sugar snap peas at an angle. Brown the meat in the hot oil, remove from the pan, season with salt and pepper and keep warm. Brown the peas and apples in the meat cooking juices. Add the broth and simmer for a few minutes. Stir in cooking cream and bring to a boil. Mix meat and pasta with the SweeTango ™ and peas mixture. Season with lemon zest, salt and pepper.

Pluck the marjoram leaves from the stems and sprinkle over.