Green pea sauce
1 servings
Ingredients
| Quantity | 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 |
Directions
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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