Friday 3 July 2015

Posted by Judie on Friday 3 July 2015
The creaminess of this sauce is simply outstanding. The sweetness of the peas against the saltiness of the Pecorino and Parmesan is delicious! 

Makes 4 portions
  • 1 shallot, diced
  • 1 tbsp butter
  • 1 1/2 cups vegetable broth
  • 500g peas
  • 30g Pecorino cheese, grated
  • 20g Parmesan cheese, grated
  • salt and pepper
  • 1/4 tsp grated nutmeg
Melt the butter in a pan and add the shallots. Cook for a couple of minutes until translucent, and then add the peas. Cook for about 15 minutes until tender, and then add the vegetable broth. Season with salt and pepper. 

Transfer the pea mixture to a blender and blend until smooth and velvety. If you want you can also pass the sauce through a fine sieve to remove any left over pea shells, but I honestly did not find the need to. Replace the pea sauce in the pan, and add the nutmeg, Pecorino, and Parmesan. Serve with gnocchetti or a similar pasta, as it holds the sauce wonderfully. 

Adapted from Original Recipe

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