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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.

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

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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