Pasta with Peas

Ingredients

• 200 g peas (fresh shelled or frozen)
• 2 tbsp peanut oil
• 2 large dried red chili peppers
• 50 g Pine nuts
• 400 g Whole Wheat Spaghetti
• Salt
• 300 g spinach
• 2 stems basil
• 200 ml vegetable broth
• 1 tsp nutritional yeast
• 100 g heavy cream
• Pepper
• 1 tbsp butter (15 g)

Instructions

1. 1.

   Let peas thaw if needed. Heat oil in a pan. Crumble chili peppers and roast with pine nuts over medium heat for 2–3 minutes. Remove from pan and set aside.

2. 2.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente, about 9 minutes. Drain and set aside.

3. 3.

   Meanwhile, clean and dry spinach and basil; pinch off basil leaves.

4. 4.

   Blend broth with 150 g peas and nutritional yeast. Add cream and season with salt and pepper.

5. 5.

   Heat butter in a large pan. Wilt spinach over medium heat while stirring. Add pasta, pea puree, and remaining peas; mix well and cook for 3–4 minutes over medium heat. Season with salt and pepper.

6. 6.

   Serve pasta on plates, sprinkle with chili‑pine nuts, and garnish with basil leaves.