To me this pasta dish is Spring in a bowl, with it’s sweet pea sauce and the brightness of lemon zest. This dish is perfect warm or at room temperature.
Preparation time: 1 hour (including cooking time)
Ingredients (Serves 2):
- 6 cups frozen peas
- 1 cup water
- 7 tbsp olive oil
- 3 lemons’ zest (plus extra for garnish)
- 1/2 lemon juice
- 1/2 tsp paprika
- 2 red/green chillies chopped finely
- 4 cups chopped dill
- 20g lemon thyme (remove leaves from woody stalks)
- 225g gluten free pasta
Method:
- Boil the pasta in pre-boiling salted water for 8 minutes (or longer depending on packet instructions)
- Drain the pasta but do not wash in water in order to keep the pasta salted
- In a dry pan defrost the peas over heat until they are warmed through
- Add the lemon zest to the peas and heat further for a minute
- Place the peas and zest in a blender and blend until smooth with the water, 4 tbsp olive oil, paprika and lemon juice
- In a sauce pan heat 3 tbsp olive oil and add the chillies, dill and lemon type to the hot oil to sizzle
- Add the pea puree to the hot pan and mix well
Add in the pasta shells and mix through until the pasta is warm and is coated well by the sauce - Taste to check seasoning and add salt if needed (do not add pepper as this ruins the creaminess of th peas)
- Garnish with extra dill and lemon zest
- Enjoy my Little Peas!
theveganpea 