Pea Pasta

Pea Pasta

Sea salt

1 (16 oz) package gluten free pasta of choice

1/4 cup extra-virgin olive oil

3 cloves minced garlic

2 (10 oz bags) or 4 cups frozen peas

1 cup gluten free chicken stock

Zest of 1 lemon

Pepper to taste

2 oz or 1/3 cup ricotta salata or feta crumbles

Handful of chopped mint leaves


Cook pasta as directed, drain, and reserve 1 cup of the pasta water

Heat oil in large saute skillet and add the garlic.  Cook until translucent.  Add peas and cook stirring often for about 4 minutes.  Reserve 3/4 cup peas, now raise the heat on the remaining peas to med-high.  Add chicken stock and simmer 3 minutes.

Transfer the pan contents to a food processor or blender.  Add the lemon zest, salt and pepper and blend until smooth, adding a little of the pasta water is the sauce is too thick.

Toss the pasta with the reserved peas and the pea sauce.  Transfer to a serving platter, sprinkle with crumbled sheese and mint, serve either warm or at room temperature.