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Artichoke Cappellini with Peas and Lemon

This is not your typical pasta dish recipe. Delicate, earthy and vegan, this is a most satisfying main course or a great side dish to a lighter meal. The peas and lemon come together to create the perfect combination of sweet and tart and the artichoke pasta is light enough so it doesn't weigh you down.

Ingredients
1 pound artichoke cappellini (angel hair)
1 cup unsweetened or original soymilk
1 teaspoon arrowroot, dissolved in small amount cold water
1 cup fresh/frozen peas
1/2 cup mirin or white wine
Grated zest of one half fresh lemon
Juice of one half fresh lemon
2 teaspoons white miso
3-4 sprigs fresh parsley, finely minced

Directions 
Bring a pot of water to a boil and cook cappellini al dente, about 8 minutes. Drain well, do not rinse.
While the pasta cooks, bring soymilk and lemon zest to a boil over low heat, in a deep skillet. Stir in dissolved arrowroot, stirring until thickened, about 2 minutes. The sauce will be quite thick. Stir in fresh peas and mirin and simmer for 2 minutes. Mix lemon juice and miso together to puree the miso. Stir into sauce and simmer 2 minutes more. Stir pasta and parsley into the skillet and toss gently to coat. 
Makes 4-5 servings.  


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