Creamy Wild Garlic & Pea Pasta
Directions
- 1Cook pasta for one minute less than the packet suggests and keep a mug of pasta water at the end.
- 2Cook pasta for one minute less than the packet suggests and keep a mug of pasta water at the end.
- 3Cook pasta for one minute less than the packet suggests and keep a mug of pasta water at the end.
- 4Blanch wild garlic (run a hot kettle over it in a sieve over the sink, then rinse thoroughly in cold water and squeeze out the liquid).
- 5Blanch wild garlic (run a hot kettle over it in a sieve over the sink, then rinse thoroughly in cold water and squeeze out the liquid).
- 6Blanch wild garlic (run a hot kettle over it in a sieve over the sink, then rinse thoroughly in cold water and squeeze out the liquid).
- 7Add blanched wild garlic, silken tofu, nooch, peas, lemon juice, salt, and pepper to a blender. Add half a mug of pasta water and blend.
- 8Add blanched wild garlic, silken tofu, nooch, peas, lemon juice, salt, and pepper to a blender. Add half a mug of pasta water and blend.
- 9Add blanched wild garlic, silken tofu, nooch, peas, lemon juice, salt, and pepper to a blender. Add half a mug of pasta water and blend.
- 10Combine the sauce and the cooked pasta.
- 11Combine the sauce and the cooked pasta.
- 12Combine the sauce and the cooked pasta.
- 13Add more pasta water if necessary.
- 14Add more pasta water if necessary.
- 15Add more pasta water if necessary.
- 16Top with toasted seeds or roasted lentils (if you like), black pepper, and extra virgin olive oil.
- 17Top with toasted seeds or roasted lentils (if you like), black pepper, and extra virgin olive oil.
- 18Top with toasted seeds or roasted lentils (if you like), black pepper, and extra virgin olive oil.
Ingredients
- 100 g wild garlic
- 100 g wild garlic
- 100 g wild garlic
- 300 g silken tofu
- 300 g silken tofu
- 300 g silken tofu
- 150 g garden peas
- 150 g garden peas
- 150 g garden peas
- 200 g pasta
- 200 g pasta
- 200 g pasta
- 3 tbsp nooch
- 3 tbsp nooch
- 3 tbsp nooch
- 1.5 tbsp lemon juice
- 1.5 tbsp lemon juice
- 1.5 tbsp lemon juice
- 1 pinch sea salt
- 1 pinch sea salt
- 1 pinch sea salt
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
Equipment
blendersievekettlepan