Start by making the pea puree. Bring a pot of salted water to the boil and cook the peas for 3-4 minutes until tender.
Drain the peas reserving the cooking water. Either place them in cold water or scatter on a large baking sheet, in order to stop the cooking process and cool the peas.
Process the peas in a blender, adding just enough cooking water and whipping cream to form a spreadable puree (please note, whipping cream could be omitted entirely, but it creates richer creamier flavour.) Add a pinch of salt and sugar to taste. Add optional lime zest and juice. Set the prepared puree aside.
Next prepare the asparagus. Break off the woody base from the asparagus and discard (or reserve as this could be used to make vegetable stock.) Cut off the tips of asparagus, around 2 inches long, shave the middle parts of the asparagus with a vegetable peeler into long and thin ribbons.
Bring a large pot and another smaller pot of salted water to a boil. Cook the pasta to al dente as per the cooking instructions on the box in the large pot. Add asparagus tips and edamame to the smaller pot and boil for 3-4 minutes. Add your asparagus ribbons to the pot with edamame in the last minute of cooking (they just need to be gently blanched for no more than a minute.)
Drain the pasta, reserving some of the cooking water. Drain asparagus and edamame – set some of the mixture aside to be used as garnish.
Combine the pasta with asparagus tips, ribbons and edamame. Season to taste with salt and pepper, add olive oil and some of the reserved cooking water, ensuring the pasta is nicely coated.
To plate, evenly divide warm pea puree between plates (warm it up if necessary,) top with pasta mixture, the reserved edamame and asparagus garnish, toasted nuts and shaved parmesan. Feel free to add some seasonal herbs. Enjoy.
Ingredients
Directions
Start by making the pea puree. Bring a pot of salted water to the boil and cook the peas for 3-4 minutes until tender.
Drain the peas reserving the cooking water. Either place them in cold water or scatter on a large baking sheet, in order to stop the cooking process and cool the peas.
Process the peas in a blender, adding just enough cooking water and whipping cream to form a spreadable puree (please note, whipping cream could be omitted entirely, but it creates richer creamier flavour.) Add a pinch of salt and sugar to taste. Add optional lime zest and juice. Set the prepared puree aside.
Next prepare the asparagus. Break off the woody base from the asparagus and discard (or reserve as this could be used to make vegetable stock.) Cut off the tips of asparagus, around 2 inches long, shave the middle parts of the asparagus with a vegetable peeler into long and thin ribbons.
Bring a large pot and another smaller pot of salted water to a boil. Cook the pasta to al dente as per the cooking instructions on the box in the large pot. Add asparagus tips and edamame to the smaller pot and boil for 3-4 minutes. Add your asparagus ribbons to the pot with edamame in the last minute of cooking (they just need to be gently blanched for no more than a minute.)
Drain the pasta, reserving some of the cooking water. Drain asparagus and edamame – set some of the mixture aside to be used as garnish.
Combine the pasta with asparagus tips, ribbons and edamame. Season to taste with salt and pepper, add olive oil and some of the reserved cooking water, ensuring the pasta is nicely coated.
To plate, evenly divide warm pea puree between plates (warm it up if necessary,) top with pasta mixture, the reserved edamame and asparagus garnish, toasted nuts and shaved parmesan. Feel free to add some seasonal herbs. Enjoy.
