Creamy Mint and Pea Pasta

• S2 shallots · finely chopped
• GC4-6 garlic cloves · rough chopped
• OO3 tbsp olive oil
• GP2 cup green peas · fresh or frozen
• W1 1/4 cup water
• L1 lemon · juice and zest
• FM1/3 cup fresh mint
• S3/4 tsp salt
• BP1/2 tsp black pepper
• WM1 tsp white miso paste
• HH3 tbsp hemp hearts
• PCPasta of choice

Préparation

1. 1

   Bring a pot of generously salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the shallots and garlic for 4-5 minutes until fragrant and golden. Reduce heat to medium-low, add the peas, and stir until tender (cover if using fresh peas to help them steam).

3. 3

   Measure 1 1/2 cups of the pea-shallot mixture and transfer it to a blender. Add the water, 1 tablespoon of lemon juice, mint, salt, pepper, miso paste, and hemp hearts. Blend for one minute until completely smooth, adding extra water if necessary to reach desired thickness.

4. 4

   Add any optional pea shoots or spinach to the skillet with the remaining pea mixture and wilt for 30-60 seconds. Pour the blended sauce and the cooked pasta into the skillet. Toss thoroughly to combine, adding a splash of water if needed to loosen the sauce.

5. 5

   Taste and adjust seasoning with extra salt, pepper, or lemon zest. Serve immediately, garnished with fresh herbs, seeds, or a drizzle of olive oil.