Green Pea Pasta Sauce [Immersion Blender]
This vegan friendly version of a classic soup is sure to please your taste buds.
Ingredients
- 45 ml (3 Tablespoons) extra virgin olive oil
- (2 ) garlic cloves, peeled, smashed
- 275 g (1 ) yellow onion, peeled, cut into large chunks
- 70 g (½ cup) pine nuts
- 465 g (3 cups) frozen sweet peas, thawed
- 480 ml (2 cups) vegetable stock
- (½ ) lemon, juiced
- (¼ teaspoon) red pepper flakes
- (½ teaspoon) salt, optional
- (¼ teaspoon) ground black pepper
Directions
- Heat a medium stock pot over medium heat. Once hot, add olive oil and heat. Add garlic and onion and saute for 5-6 minutes until onions are translucent.
- Add pine nuts and saute for an additional 3-4 minutes until pine nuts are lightly toasted. Add peas and saute briefly, then add stock, lemon juice, and red pepper flakes. Bring to a simmer and simmer for 15-20 minutes.
- Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.
Chef's Notes
- For an additional pop of flavor, try adding in 1/3 cup freshly grated parmesan cheese to this sauce after simmering and blend it in.