Name: Stracciatella, Pea and Pistachio Pasta
Yield: 2
Ingredients: 150 g Pasta (ideally textured like fusilli); 50 g Vegan stracciatella cheese (Julienne Bruno brand is amazing!); 170 g Peas; 0.50 cup Shelled pistachios, chopped; 220 ml Dry white wine; 2 Shallots, diced; 2 Garlic cloves, chopped; 1 tbsp Olive oil; 3 tbsp Vegan butter; 0.50 Lemon to serve; Vegan parmesan/fried nooch to serve; Salt and pepper to taste

AuthorElisa Booker

RatingDifficultyBeginner

Quick, tasty pasta.

Yields2 Servings

150 g Pasta (ideally textured like fusilli)

50 g Vegan stracciatella cheese (Julienne Bruno brand is amazing!)

170 g Peas

0.50 cup Shelled pistachios, chopped

220 ml Dry white wine

2 Shallots, diced

2 Garlic cloves, chopped

1 tbsp Olive oil

3 tbsp Vegan butter

0.50 Lemon to serve

Vegan parmesan/fried nooch to serve

Salt and pepper to taste

Reduce wine by half in a small pan.

Heat up olive oil and add shallots and garlic until golden then add butter, mixing regularly.

Add reduced wine to shallot mixture and keep on a low simmer.

Meanwhile, cook pasta according to packet instructions (and drain).

Blanch peas, rinse in cold water and then put aside until needed.

Add pasta and peas to wine/shallot mixture and take a couple of minutes to stir and combine.

Serve with dollops of stracciatella, pistachios and fried nooch/parm.

CategoryPasta

Ingredients