1 teaspoon olive oil
1 tablespoon very finely chopped ginger
1 leek, thinly slices
3 cups vegetables stock � see link
1/2 cup fresh dill
3 cups frozen peas
2 tablespoons cornstarch mixed with 4 tablespoons water
1/4 teaspoon salt
1/8 teaspoon cayenne pepper


1. Pour the oil into a medium preheated saucepan over medium-high heat and cook the ginger for 2 minutes. Add the leeks and cook for 3 minutes or until wilted. Stir in the stock and dill and brig to a boil. Add the peas and bring back to a boil.

2. Remove from the heat. Pour into a blender and puree until smooth. Add the cornstarch mixture, return to the heat, and stir until thickened � about 1 minute.

3. To serve: Add salt and cayenne, and toss with pasta.

Graham Kerr packs this flavorful sauce with ginger, dill and peas. You can use it for pasta or as a soup course.

Green Pea Sauce
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