Peas in Paradise

This dish is made with organic pasta and a combination of protein- and fiber-rich green peas and edamame, which are sweet young soybeans. You can find these delicious green soybeans already shelled in the freezer section in most supermarkets. Buy an extra bag and eat them as a snack— you’ll love them.

Ingredients

  • Salt
  • 1 10-ounce package frozen shelled organic edamame
  • 1 10-ounce package frozen green peas
  • 2 large cloves organic garlic, sliced
  • 2 large organic shallots, sliced
  • Pepper
  • ¼ cup chopped fresh dill
  • 12-ounce box organic whole wheat spaghetti
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 bunch broccolini, coarsely chopped

Method

  1. Bring a large covered pot of lightly salted water to a boil over high heat to cook the spaghetti. Meanwhile, place the edamame and peas in a separate heavy pot. Add water to cover plus 2 inches. Cover and bring to a boil over high heat. Add the garlic, shallots, and a little salt and pepper. Cook at a boil for about 2 minutes, stirring occasionally until the peas are tender. Stir in the dill and remove from the heat. When the water for the spaghetti comes to a boil, add the spaghetti. Stir well and cook according to package directions. When it is cooked to your preference, drain and turn into a bowl.
  2. Working in batches, spoon some of the cooked peas and edamame with some of the cooking water into a processor bowl fitted with a metal blade. Cover and process until smooth. Pour the pea/edamame sauce over the spaghetti. Process the remaining peas, edamame, and cooking water, adding the sauce to the spaghetti. In a medium skillet, heat the olive oil over medium heat. Add the crushed red pepper flakes, broccolini, and a little salt and pepper. Cook, stirring occasionally, for about 2 minutes, until the broccolini turns bright green. Add to the spaghetti. Using two large spoons, toss the spaghetti to coat with the pea/edamame sauce and the broccolini. Taste for seasonings.

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