Peas pasta

I’m telling you, run don’t walk and get yourself some peas… cause this vegan pasta is just beyond.
I added some courgettes but feel free to add whatever green veg you like, spinach for instance would make the vibrant green even stronger.

This pasta is cooked with a technique that is called ‘risottare’, instead of simply boiling it in hot water, it gets directly cooked into the sauce and the water gets progressively added.

This allows the dish to get extra extra creamy thanks to the starch that the pasta releases: instead of getting thrown away with the boiling water, it all goes in the sauce.

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Ingredients

Serves: 4 portions

Cooking time: 15 min

Prepping time: 10 min

• 380g pasta

• 300g peas, fresh or frozen

• 2 courgettes

• A handful of spinach for color

• Salt and pepper

• Can be topped with basil and burrata

Preparation

• Cook the peas with the courgettes for 4 minutes in boiling water, until they’re cooked but not tender.
  Put half of it aside, we’re going to use it later. Season the other half and blend it in a processer, if necessary add some cooking water to make it creamier.
  Pour the blended mixture into a shallow pan, add some boiling water (you can use the water you cooked the veggies in) and drop your pasta in. Add some salt to taste.

• Now you’ll need to continuously stir to make sure the pasta doesn’t stick to the bottom of the pan, and keep on adding boiling water when it dries out.

• Continue to stir and add water until your pasta is al dente. Add the remainder of the courgette and peas you had saved at the beginning.

• Serve it piping hot, with some olive oil for a vegan version or add Parmesan or burrata!