Instructions

• Bring a large pot of generously salted water to a boil over medium-high heat. Cook the pasta according to package instructions, then drain and set aside.
• While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallots and sauté for 4 to 5 minutes until golden, then add the garlic and sauté for a further minute until fragrant.
• Reduce the heat to medium-low, add the green peas, then cover and steam for 3 minutes until tender. If using frozen peas, sauté until thawed and tender.
• Transfer 1 ½ cups of the pea mixture to a blender. Add the water, 1 tablespoon of lemon juice, mint, salt, pepper, miso and hemp hearts, then blend until creamy and smooth, adding more water if needed. Adjust seasoning as desired.
• Place the remaining pea mixture into the skillet and return to a low heat. Add the pea shoots and allow to wilt for 30 to 60 seconds. Then add the drained pasta and blended sauce, stirring well. Rinse the blender with a few tablespoons of water and add to the skillet, warming the pasta through.
• Adjust the consistency of the sauce with a little more water if desired and season to taste with salt, lemon zest, and black pepper. For extra richness, finish with a drizzle of olive or truffle oil (not included in nutritional breakdown).
• To serve, garnish with vegan cheese, a handful of fresh pea shoots, or some toasted seeds (not included in nutritional breakdown). Serve immediately.