Pasta with Green Pea Sauce, Pecorino & Crispy Onion Gremolata
Pasta with Green Pea Sauce, Pecorino & Crispy Onion Gremolata
Course: Recipes, MainDifficulty: EasyServings
2
servingsTotal time
30
minutesINGREDIENTS
- For the pasta
2 onions, julienned
Oil, for frying
500g linguine
2 tbsp olive oil
1 tbsp garlic
150g pecorino cheese
pepper
1 edible flower
- For the Green Pea SauceÂ
1 cup pure mountain green split peasÂ
2 cups fresh pea shoots
1-2 small garlic cloves, peeled
Salt and pepper to taste
1 teaspoon lemon juice
â…“ cup extra virgin olive oil
Directions
- First, deep fry your onions on high heat until golden brown and caramelized. Set aside.
- Boil your linguine as per the packet instructions, reserving some of the boiling liquid. Rinse your split green peas, then boil on low heat for 30 minutes.
- Place green split peas, pea shoots, garlic, salt, pepper, and lemon juice into the bowl of a food processor. Pulse.
- While the food processor is running, slowly pour in olive oil and blend until everything is incorporated into a smooth paste.
- In a pan on low heat, add your olive oil and garlic, once fragrant, throw in your split green pea sauce and mix, add your reserved pasta liquid, pecorino and toss your linguine in.
- Garnish with more pecorino & pepper and serve
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