Ingredients
Scale
16 oz casarecce pasta
2 c green peas
1/2 block feta
2 cups spinach
1/3 cup olive oil
1/2 onion, diced
1 lemon, juiced
3 cloves garlic
1/4 cup fresh basil leaves
Instructions
- Start by boiling some water in a couple larger pots over high heat. Bring both pots to a boil. In one pot, cook green peas and spinach.
- Start by cooking and blanching the spinach. Add spinach to the hot water for about 1 minute until it wilts. Immediately remove with stainer and toss in a bowl filled with ice water to cool. Add the spinach to your blender.
- In the same pot of boiling water, add your sweet peas. Cook for about 5-7 minutes until peas start floating to the top. Remove with strainer and place in blender with the spinach.
- In the second pot of boiling water, add your pasta noodles and cook according to the directions. Taste test your pasta for doneness. Once pasta is al dente, strain out water and set aside.
- Sauté onions, garlic in skillet over medium heat until soft. Cube feta cheese and melt and stir into onions until creamy. Pour this mixture into blender.
- Add remaining green sauce ingredients to the blender – basil, lemon juice, olive oil. Blend on high until very very creamy.
- Pour green sauce over pasta, tossing to coat. Top with extra drizzle of olive oil, red pepper flakes, pepper.