A delicious Italian dish created by our very own skinnypasta chef Michael Webster! This dish combines fresh, crisp vegetables in a creamy white wine sauce.
MINUTE PREP TIME
MINUTE COOK TIME
– 250g skinnypasta HIGH PROTEIN Linguine
– 1 cup snap peas
– 1 cup heavy cream
– 1 cup vegetable stock
– 6 oz sliced cremini mushrooms
– 6 oz pearl onions
– 1/4 cup white wine
– 3 tbsp grape seed oil
– 2 tbsp parmesan cheese
– 2 tbsp chives chopped
– 1/2 tsp chopped garlic
– Juice and zest of a lemon
Heat a medium sauce pan to high heat and add 3 tbsp of grape seed oil. Add sliced mushrooms and sauté for 2-3 mins or until brown. Add garlic and cook for another 2 mins.
Cut snap peas in half, removing any inside strings, and blanch for one minute, then set aside to cool. Peel pearl onions and blanch for 2 minutes. Next add blanched onions to sauce pan and turn down heat to medium, ensure garlic and mushrooms have browned but not burnt.
Next, add white wine to vegetables in saucepan and let it reduce until pan is nearly dry. Add vegetable stock and cream and let sauce reduce to about half, or whenever sauce is thick enough to coat the back of your spoon. Now add the blanched peas, lemon juice, and zest and let simmer over low until all flavors incorporate fully.
While the sauce mixture sits, bring water to a boil in a pot and add 250g skinnypasta HIGH PROTEIN Linguine. Cook for one minute and check for doneness. Remove skinnypasta with tongs, add the sauce, stir and enjoy!
– We recommend using Chardonnay as the wine in this dish
– Substitute a skinnypasta SUPERFOOD TEFF fresh pasta to make this dish gluten free
– Post a photo and #NourishPassion to share your meal with us!