Pasta with Dilled Pea Sauce Recipe

Pasta with Dilled Pea Sauce

NF_PastaDillSauce3

Servings: 4

Serving Size: 1 cup

 

Ingredients:

 

2 tbsp cornstarch

1 tsp extra virgin olive oil

¼ cup fresh dill

3 cups frozen peas

1 tbsp ginger, finely peeled & chopped

dash hot pepper sauce

1 ea leeks, thinly sliced

8 oz penne pasta, uncooked

3 cups reduced sodium vegetable broth

¼ tsp salt

4 tbsp water

 

Directions:

1. In a medium saucepan over medium-high heat, add the oil and the gingerroot and cook for 2 minutes.

2. Add the leek and cook for 3 minutes more.

3. Stir in the vegetable stock and dill, and bring to a boil. Add the peas and bring back to a boil.

4. Remove the sauce from heat. Pour the mixture into a blender and puree until smooth, about 5 minutes.

5. Mix the cornstarch and water to form a slurry. Add it to the sauce, return it to the heat and stir it until thickened, about 1 minute.

6. Cook the pasta according to the package directions, drain, and transfer to a large warm bowl.

7. To serve, add the salt and hot pepper sauce, toss with the pasta, and enjoy.

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