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Spring pea linguine

Serves: 4
Prep: 20
Cook: 20
    Whip up this nutritious linguine for a delicious lunch or weekday meal. This dairy free twist on a classic is nutrient rich, flavour packed and easy to put together, great for the whole family!

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    Ingredients

    • 400g wholemeal linguine
    • 500g frozen peas
    • 250g sugar snap peas, trimmed
    • 250mL So Good Soy Milk Regular
    • 20mL olive oil
    • 1 small red onion, chopped
    • 1 clove garlic, crushed
    • ¼ cup roughly chopped basil
    • ¼ cup roughly chopped mint
    • 60 baby spinach
    • 15mL lemon juice
    • 20g hazelnuts
    • 75g goats cheese (optional)

    Method

    1. Step 1

      Cook linguine in a large saucepan of boiling water. Drain and keep warm, reserving ¼ cup cooking liquid.

    2. Step 2

      Blanch peas and sugar snap peas in boiling water then drain.

    3. Step 3

      Heat oil in a large saucepan over medium heat. Add onion and cook until softened then add garlic and cook for another minute. Stir through blended pea mixture, simmer for a couple of minutes then toss through linguine, sugar snaps, remaining peas, herbs, baby spinach and lemon juice. Add reserved cooking liquid to loosen the sauce if necessary.

    Tips

    Serve pasta topped with chopped toasted hazelnuts and crumbled goats cheese (optional).

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