Spring Hempasta

Carefully rinse basil and fennel sprigs and lay out to dry.

Boil pasta as directed on the package with a heavy sprinkle of salt.

Deshell all pea pods and rinse and trim asparagus, spring onions, and fennel. Slice fennel thinly and set aside. Meanwhile, prepare a medium-large ice bath for blanching peas and asparagus.

Boil asparagus on high for 2 min before adding peas and continue to cook for another 30 sec.-1 min. more until mostly tender. Immediately “shock” the vegetables by plunging them into your ice bath. Once blanched, set aside.

Mince garlic and add to a medium hot saucepan with a couple tablespoons of olive oil.

Add cooked linguine, reserved pasta water, and juice and zest of one lemon into the pan. Cook for 7-8 min until pasta water is absorbed completely.

Finally, add remaining vegetables and salt to taste before serving.

Garnish with chiffonade basil, fennel sprigs, and fresh sea salt.

  • 10 asparagus stalks, rinsed and trimmed
  • 3 fresh garlic cloves
  • 1 lemon, juiced and zested
  • 4 spring onions
  • 1/3 c fresh fennel with sprigs
  • 6 fresh basil leaves
  • 1/3 cup fresh peas (I used sugar snap)
  • 1/2 pkg. Gourmet Hemp Foods Linguini Hempasta
  • Sea salt to taste
  • Olive oil for cooking
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