Green pea sauce for pasta

Yield: 4 servings

Measure Ingredient
1 teaspoon Light oil with a dash of toasted sesame
\N \N ; oil
1 tablespoon Fresh ginger root; very finely chopped
1 \N Leek; thinly sliced
3 cups Vegetable stock
½ cup Loosely packed dill
3 cups Frozen peas
2 tablespoons Cornflour mixed with 4tbsp water
¼ teaspoon Salt
1 pinch 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. Add the peas and bring back to the boil.

Remove from the heat. Pour into a blender and puree until smooth - about 5 minutes. Add the cornflour 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.

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