Stracciatella, Pea and Pistachio Pasta

AuthorElisa Booker
RatingDifficultyBeginner

Quick, tasty pasta.

Yields2 Servings

 150 g Pasta (ideally textured like fusilli)
 50 g Vegan stracciatella cheese (Julienne Bruno brand is amazing!)
 170 g Peas
 0.50 cup Shelled pistachios, chopped
 220 ml Dry white wine
 2 Shallots, diced
 2 Garlic cloves, chopped
 1 tbsp Olive oil
 3 tbsp Vegan butter
 0.50 Lemon to serve
 Vegan parmesan/fried nooch to serve
 Salt and pepper to taste

1

Reduce wine by half in a small pan.

2

Heat up olive oil and add shallots and garlic until golden then add butter, mixing regularly.

3

Add reduced wine to shallot mixture and keep on a low simmer.

4

Meanwhile, cook pasta according to packet instructions (and drain).

5

Blanch peas, rinse in cold water and then put aside until needed.

6

Add pasta and peas to wine/shallot mixture and take a couple of minutes to stir and combine.

7

Serve with dollops of stracciatella, pistachios and fried nooch/parm.

Category

Ingredients

 150 g Pasta (ideally textured like fusilli)
 50 g Vegan stracciatella cheese (Julienne Bruno brand is amazing!)
 170 g Peas
 0.50 cup Shelled pistachios, chopped
 220 ml Dry white wine
 2 Shallots, diced
 2 Garlic cloves, chopped
 1 tbsp Olive oil
 3 tbsp Vegan butter
 0.50 Lemon to serve
 Vegan parmesan/fried nooch to serve
 Salt and pepper to taste

Directions

1

Reduce wine by half in a small pan.

2

Heat up olive oil and add shallots and garlic until golden then add butter, mixing regularly.

3

Add reduced wine to shallot mixture and keep on a low simmer.

4

Meanwhile, cook pasta according to packet instructions (and drain).

5

Blanch peas, rinse in cold water and then put aside until needed.

6

Add pasta and peas to wine/shallot mixture and take a couple of minutes to stir and combine.

7

Serve with dollops of stracciatella, pistachios and fried nooch/parm.

Stracciatella, Pea and Pistachio Pasta

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