Another round of WTSIM and this time Andrew chose the theme of sauce. I had just the recipe for it that I bookmarked a while ago in the April/May issue of Saveurs. They had a feature on alternative pasta sauces and one of them was bright green, made with frozen peas and rucola (rocket). I made a few alterations as I didn't see the point of using chicken stock in a vegetable sauce and I also didn't really fancy the half liter of cream they suggested (perhaps a typo??). So instead, I used vegetable stock and a much smaller amount of sour cream. It was really easy to throw together and apart from a few green spots on the wall from slightly fanatic bending left us with little to wash up. We ate it with fresh pasta and the taste was mild, creamy yet fresh from the rucola. It tasted great with fresh pasta and I'm sure would be nice with some grilled chicken or fish. In any case, I definitely got my vitamins today :-)Green Pea and Rucola sauce (serves 4 royally)
1 onion
300g frozen peas
400ml vegetable stock
150g rucola
4 tbsp soured cream
pepper and salt
heat a bit of olive oil in a pan, fry the onion till soft. Add half of the peas and leave 2-3 min, then add the stock. Boil for 5 min, add the rucola and when this has wilted blend everything to a chunky consistency. Add the cream, rest of the peas and season with salt and pepper.
Note: depending on the consistency you want, you can always add less stock at the beginning, then increase the volume if you prefer it thinner
2 comments:
Just tried the Green Pea and Rucola (or as we say in the UK - Rocket) sauce. Used good quality organic (high fat) yogurt instead of sour cream. And it was delicious! Served it with roast smoked loin of ham and mashed potato. Yum.
Glad you liked it! I like the idea of the ham and potato as well, might have to give that a try soon!
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