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.

Prep
20
Cook
10
Total
30
  • 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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