Pasta with Mint Pea Sauce ~ My Favorite Restaurants Series Part 3
This light and refreshing pasta is truly unique, takes minutes to make and is a real eye pleaser! The original pasta calls for Garganelli pasta but I could not find it, so I subbed with penne.
Servings 4 servings
Ingredients
- 4 cups Garganelli Pasta cooked to package instructions, do not overcook!
- 3 cups fresh peas divided and blanched (if out of season use frozen)
- 1 cup vegetable broth I used my chicken broth and it was delicious too
- 6 mint leaves
- 2 cups heirloom cherry tomatoes halved
- 2 cups parmesan cheese freshly grated
- ½ cup pea shoots
- Sea Salt and Pepper to taste
Instructions
- Place a small pot with a few inches of water on high heat, bring to boil.
- Pour fresh peas into pot and allow peas to boil for 3-4 minutes.
- Pour peas into colander and rinse with cold water.
- Place 2 cups peas (reserve the rest for later) 1 cup broth, a generous pinch of sea salt, a few turns fresh pepper and mint leaves in blender.
- Blend till smooth. Pour into a small bowl, cover and place in fridge to chill.
- Cook pasta according to package instructions.
- When al dente (to the tooth!) strain in colander and rinse well with cold water.
- Toss pasta with chilled pea sauce, you may not need all of it.
- Place 1 cup pasta on each plate,.
- Sprinkle with a bit of sea salt and pepper.
- Add a 1/4 cup blanched peas to each plate, sprinkle with Parmesan cheese.
- Place heirloom tomatoes around the edges of pasta and top with pea shoots!
- Serve cold. Enjoy.