Friday, April 27, 2012

Linguini with Garlic Sauce, Basil & Pea Shoots

Pea shoots are the solution to the problem for anyone who likes the flavor of peas, but hates the snap they produce when eating them. Hey, don't look at me! I don't have any weird food texture husband on the other hand can't seem to handle the little pop each pea gives when in his mouth.
Pea shoots are the leaves from garden pea plants and can be found in specialty food stores but are pretty widespread in the UK.
The leaves are young and soft and taste just like peas. Use pea shoots in replace of or in combination with other lettuces, in pestos, over pasta, on sandwiches..anywhere!

Linguini tossed with a quick garlic sauce, fresh basil and bright pea shoots.

Linguini, Basil & Pea Shoots
serves 2
8 oz linguini
8-10 large basil leaves, thinly sliced
1 cup pea shoots

Cook the pasta in salted, boiling water until al dente. Toss with garlic sauce, basil leaves and pea shoots.

Garlic Sauce
2 tbl extra virgin olive oil
1 tbl vegan butter
5 garlic cloves, minced
1 1/2 tbl all-purpose flour
1 1/2 cups vegetable broth
1 tsp salt
1 tsp lemon juice
1/2 tsp pepper
1/8 tsp red pepper flakes

Melt the olive oil and butter together in a small saute pan. Add the garlic and saute for 5 minutes until the garlic has lightly browned. Add the flour and stir to combine, cooking for 2 minutes. Add the broth and bring to a simmer. Season with salt, lemon juice, pepper and red pepper flakes. Cook over low heat for 5 minutes until thick. Taste and season with more salt and pepper to your liking. Toss with hot pasta.

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