• 150gPasta (ideally textured like fusilli)
• 50gVegan stracciatella cheese (Julienne Bruno brand is amazing!)
• 170gPeas
• 0.5cupShelled pistachios, chopped
• 220mlDry white wine
• 2Shallots, diced
• 2Garlic cloves, chopped
• 1tbspOlive oil
• 3tbspVegan butter
• 0.5Lemon to serve
• Vegan parmesan/fried nooch to serve
• Salt and pepper to taste

Instructions

1. 1

   Reduce wine by half in a small pan.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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