- 400g wholemeal linguine
- 500g frozen peas
- 250g sugar snap peas, trimmed
- 250mL So Good Soy Milk Regular
- 20mL olive oil
- 1 small red onion, chopped
- 1 clove garlic, crushed
- ¼ cup roughly chopped basil
- ¼ cup roughly chopped mint
- 60 baby spinach
- 15mL lemon juice
- 20g hazelnuts
- 75g goats cheese (optional)
Spring pea linguine
Serves: 4
Prep: 20
Cook: 20
Ingredients
Method
- Cook linguine in a large saucepan of boiling water. Drain and keep warm, reserving ¼ cup cooking liquid.
- Blanch peas and sugar snap peas in boiling water then drain.
Place half the peas (not sugar snaps) in a food processor or blender with So Good Soy Milk Regular and blend in 10 seconds bursts until combined and roughly chopped. Set aside. - Heat oil in a large saucepan over medium heat. Add onion and cook until softened then add garlic and cook for another minute. Stir through blended pea mixture, simmer for a couple of minutes then toss through linguine, sugar snaps, remaining peas, herbs, baby spinach and lemon juice. Add reserved cooking liquid to loosen the sauce if necessary.
Tips
Serve pasta topped with chopped toasted hazelnuts and crumbled goats cheese (optional).
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