Linguine with Pureed Green Peas and Broad Beans
20 minutes total
Frozen peas and broad beans are used as the basis of this dish. They’re cooked with shallots and a little vegetable stock, then blitzed with fresh mint to form a smooth puree. Barilla Collezione Linguine is then tossed through the sauce until coated. You could use edamame beans instead of broad beans if you fancy.
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|Barilla Collezione Linguine
|shallot, roughly chopped
|frozen broad beans or soya beans
|tbsp mint leaves, finely shredded
|Sea salt and freshly ground black pepper to taste
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Bring a pot of salted water to a boil and cook Barilla Collezione linguine according to packet instructions, until al dente.
Drain, reserving 125ml cooking water.
Meanwhile, heat a sauté pan until hot, add the olive oil and shallot and cook gently for 5 minutes until just soft.
Add the peas, broad beans and vegetable stock and bring to a simmer. Cook for 2 minutes then add half the mint and tip straight into a blender (or use a stick blender).
Blitz to a smooth puree the return to the pan and heat through.
Add the Linguine, cooking water and remaining mint to the puree, stir to combine and season with salt and black pepper.
Serve with a little lemon zest and more black pepper if you fancy.
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