Green pea sauce for pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Light oil with a dash of toasted sesame |
| ; oil | ||
| 1 | tablespoon | Fresh ginger root; very finely chopped |
| 1 | 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 |
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. 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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