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Green Pea Sauce for Ravioli and Pasta (Vegan)

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“I took this from a recipe I saw on the Zaar, but jazzed it up a little. I was intrigued at how few ingredients it had but looked so elegant! But I decided to jazz it up a little with the addition of lemon, parsley, and pepper. Green onions are preferable but a small white onion or a shallot will do in a pinch. This is very easy and whips up fast!”
READY IN:
15mins
SERVES:
4-6
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all the ingredients into a pot together and bring to a boil.
  2. Cook uncovered for 3-5 minutes, until the peas have turned tender. Fresh peas won't take long; if you're using REALLY frozen ones like I did you might at least 6-7 minutes.
  3. Puree in a blender or food processor until totally smooth; it will be a thin sauce. Can be eaten right away or chilled for future use. Keeps for about a week, but freezes well.

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