Friday, April 27, 2012
Linguini with Garlic Sauce, Basil & Pea Shoots
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
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.
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.