Creamy Wild Garlic and Pea Pasta
Ingredients
- 100g wild garlic
- 300g silken tofu
- 150g garden peas
- 200g pasta (or pasta for 2 people)
- 3 tbsp nooch
- 1.5 tbsp lemon juice
- Pinch of sea salt - more to taste
- Pinch of black pepper
- 1 tbsp extra virgin olive oil
Preparation
Put your pasta on to cook in plenty of very salty boiling water, as salty as the sea. Cook for one minute less than the packet suggests and keep a mug of pasta water at the end.
While the pasta is cooking, blanch the wild garlic by running hot water from a kettle over it in a sieve, then rinse thoroughly in cold water and squeeze out the liquid. Add it to a blender with the silken tofu, nooch, peas, lemon juice, salt, and pepper, then add half the mug of pasta water and blend. Season to taste.
Combine the sauce with the cooked pasta, add more pasta water as necessary. Top with toasted seeds or roasted lentils if desired, black pepper, and extra virgin olive oil.
