Crisp Green Pasta


Long title, but the preparation is very simple. I dedicate this recipe to those who have little time for cooking, those who are often clumsy, those who say they are not capable. It takes little time and little cooking skill, but the success is assured.

500 gr of frozen peas
400 gr of whole wheat pasta
2 tablespoons of mixed herbs for frying
1 organic veg stock cube, without glutamate
15 sun dried tomatoes (not in oil)
40 gr of blanched almonds
2 teaspoons of soy butter
2 teaspoons of flour
extra virgin olive oil
salt and pepper

Sauté the mixed herbs in a little oil. When the oil starts sizzling, add the peas and stir for about 30 seconds. Cover with water and add the stock cube. The water should be 2 fingers above the level of the peas. In a small blender chop almonds and dried tomatoes. Pour a tablespoon of olive oil in a pan and let almonds and tomatoes get  crisp. Turn the heat off and remove the pan when almonds are golden brown.

At this point the peas will be boiling for 10 minutes, blend them with a hand blender and put them on the heat. To thicken the “soup”, make a roux with margarine, melted in a pan, and flour, as for the white sauce, then pour it in the “soup” and stir very well, you can blend again with the hand blender, if you wish.

Now drain the pasta, place a spoonful of “soup” on the plate, pour pasta in the remaining “soup”  and place it in the plates. Sprinkle with the toasted mixture and serve.
Buon appetito!

This is a picture of Nemo, I took it yesterday while preparing this dish. Isn’t it lovely?

Chef: Mirko from VeganBlog

  1. ascanio 19 January 2011 at 21:27

    A nice & interesting blending of flavours…I wonder how they go together…and the answer is “I’ll try it”. Your dog is really cute

  2. EleonoraNW3 19 January 2011 at 21:30

    I can smell the aroma from hera 😉

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