Quick and easy dish when you are short on time yet still want to eat well. Fennel adds an extra level of flovor and sophistication making this fast meal feel really fancy.
green peas and fennel pasta
Course: EntreeIngredients
1 pack rice noodles (or any gf pasta)
3 cups frozen green peas
2 stalks of fennel tops (save some leaves for garnish)
1 cup vegetable stock
2 tbsp apple cider vinegar
lemon zest (from 1 lemon)
salt
coriander
smoked paprika
roasted pumpkin seeds (for garnish)
Directions
- Cook pasta or noodles according to instructions.
- In a small pot add frozen peas, chopped fennel stalks, apple cider vinegar, zest, and spices. Set it to medium heat – when it starts simmering, turn off after a minute or two. Do not overcook peas as they will lose their vibrant color.
- With the immersion blender, blend well till creamy and smooth. Adjust spices to taste.
- Serve on top of pasta or noodles with fresh fennel leaves and toasted pumpkin seeds. Enjoy!
