Linguine w/caraway and minted pea puree
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried peas |
| ¼ | small | Yellow onion(s), peeled |
| Finely shredded | ||
| 2 | cups | Chicken stock |
| 10 | Caraway seeds | |
| ¼ | cup | Mint leaves, shredded |
| 2 | tablespoons | Extra-virgin olive oil |
| Salt and pepper to taste | ||
| 1 | pounds | Linguine |
Directions
In a heavy saucepan, combine the peas, onion, and chicken stock, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 30 min. Stir in the caraway seeds and continue to cook for 30 min more. Remove the pan from the heat.
Place the pea mixture in a blender or food processor. Add the mint and 1 tbs of the olive oil and puree on high speed for 1 min. Adjust seasoning with salt and pepper, return the puree to the saucepan, and cover to keep warm.
Bring a lot pot of water to a boil over high heat and add 1 tsp salt, the remaining olive oil, and the linguine. Cook, stirring occasionally to separate the strands, until al dente, about 8 min.
Drain the linguine, then toss with the minted pea puree. Serve immediately.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 146
Submitted By DIANE LAZARUS On 11-25-95