Spring pea linguine

Recipe provided by Sanitarium

Serves 4 - 6

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

2. Blanch peas and sugar snap peas in boiling water then drain.
   Place half the peas (not sugar snaps) in a food processor or blender with So Good Soy Milk Regular and blend in 10 seconds bursts until combined and roughly chopped. Set aside.

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.