Angel Hair with Baby Pea Sauce

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Angel Hair with Baby Pea Sauce

Ingredients

  • 1 16 oz. Hodgson Mill Whole Wheat Angel Hair, could use Hodgson Mill Gluten Free Brown Rice Angel Hair
  • 1 10 oz. peas, frozen baby, defrosted or 2 1/4 cups cooked peas divided
  • 1 1/2 cups milk, skim
  • 1 Tbsp Hodgson Mill Whole Wheat Flour, could use Hodgson Mill Gluten Free All Purpose Flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp vegetable oil
  • 1 onion, small red, peeled and sliced very thin
  • 1/4 cup parmesan cheese, grated

Directions

Cook pasta according to package directions.  While pasta is cooking, combine 1/3-cup peas, milk, flour, salt and pepper in a blender jar or food processor.  Blend until very smooth.  Add remaining peas (without blending) and set aside.

Heat oil in a large skillet over medium heat.  Add onions and cook, tossing until onion is tender, about 5 minutes.  Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly.

When pasta is done, drain well, reserving ½ cup of pasta cooking liquid.  Add sauce and reserved pasta liquid to pasta.  Stir over low heat until pasta is coated with sauce.  Transfer to a serving platter or plates.  Sprinkle with salt, pepper and Parmesan cheese.  Serves 6 to 8.

 



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