Summer Pasta with Pea Purée and Veggies
Ingredients
Pea purée
- 2 cups fresh or frozen peas
- 1-2 garlic cloves
- Handful fresh mint
- Handful fresh basil
- Juice of 1 lemon
- Sea salt and cracked pepper
- 1/4 cup olive oil
Pasta and vegetable
- Mushrooms
- Asparagus
- Pasta
Preparation
Blanch peas in boiling salted water for 1.5-2 minutes.
Dunk the peas in an ice bath to retain their vibrant green color.
Add the peas to a food processor along with garlic, mint, basil, lemon juice, salt, and pepper.
Slowly add the olive oil while the food processor is running.
Scrape the purée into a large serving bowl.
Cook the pasta according to package instructions.
Add the cooked pasta on top of the purée in the bowl.
Tips
The pea purée brightens the pasta and gives it a gorgeous green color, making it a great way to add more greens to your dish.
