Creamy green pasta with asparagus, peas and pine nuts
The creamy, green sauce in this delicious pasta dish is packed full of flavours. Imagine hints of garlic, lemon zest, miso and buttery pine nuts, all in one mouthful. This fresh, light pasta is sure to impress anyone and tastes great hot or cold! For some extra colourful flavour, add some smoked salmon and juicy sweet blistered cherry tomatoes at the last minute before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
Fridge Shelf Life: 3 days
Ingredients:
500 g pasta
1 bunch of spring onions, sliced
4 garlic cloves, roughly chopped
Pinch of sea salt
A couple of good handfuls of greens
and herbs (rocket, spinach, herbs)
3/4 cup frozen peas
Zest and juice of a lemon
2 tbsp miso paste
2 tbsp extra virgin olive oil
2 bunches of asparagus
3/4 cup frozen peas, blanched
1/4 cup pine nuts, toasted
Extra handful of fresh herbs
Flaky sea salt
Extra virgin olive oil
Method:
Add some water to a large pot. Bring to the boil, and then add your pasta. Cook according to the package instructions. Once cooked, drain and set aside.
Heat some oil in a pan and add the spring onions, garlic and sea salt. Sauté for a couple of minutes, and then add your greens and peas into the pan, along with the lemon zest. Continue to sauté until the greens are wilted and the peas have defrosted.
Add the spring onion and spinach mix into a blender along with the miso paste and extra virgin olive oil. Blend until a smooth green sauce is formed. Set aside.
In the same pan, add some more oil and add the asparagus and sea salt. Cook the asparagus over a high heat for 5 minutes, then remove onto a chopping board. Gather the asparagus together and then slice with a knife straight down the middle to cut the spears in half.
To assemble, place the well-drained cooked pasta in a large bowl. Add the sauce, along with the asparagus, blanched peas, pine nuts, fresh herbs, sea salt and the juice of the lemon. Gently toss everything together.
Place the pasta onto a flat platter, and lastly, drizzle over some extra virgin olive oil.
Serves 6
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Rosa and margo flanagan
Two Raw Sisters
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