Green pea sauce

Yield: 1 servings

Measure Ingredient
1 teaspoon Light oil with a dash of toasted sesame
; oil
1 tablespoon Very finely chopped fresh gingerroot)
1 Leek thinly sliced
3 cups Vegetable stock
½ cup Loosely packed fresh dill
3 cups Frozen peas
2 tablespoons Cornstarch mixed with 4tbsp water; (slurry)
¼ teaspoon Salt
⅛ teaspoon Cayenne pepper

Pour the oil into a medium preheated saucepan over medium-high heat and cook the ginger for 2 minutes. Add the leek and cook for 3 minutes or until wilted. Stir in the stock and dill and bring to a boil.

Remove from the heat. Pour into a blender and puree until smooth - about 5 minutes. Add the cornstarch slurry, return to the heat, and stir until thickened - about 1 minute.

To serve:

Add salt and cayenne, and toss with your pasta-of-choice and enjoy.

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