#springpea

Plant of the Day

Friday 14 May 2021

In spring the Lathyrus vernus (spring pea, bitter vetch, spring vetchling) provides a compact display at the front of a garden border. This clump-forming herbaceous perennial is a European native producing these purple flowers that age to a greenish-blue.

Fresh and tasty, this Spring Pea Spaghetti with Herbed Tahini Sauce is a pasta dish that celebrates the bright flavors of spring. The fresh herbs and garlic in the creamy tahini sauce go well with the soft peas and spaghetti noodles, making a satisfying and healthy meal.

Ingredients: 8 ounces spaghetti noodles. 2 cups fresh or frozen peas. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons chopped fresh herbs such as parsley, basil, or chives. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil. Optional: grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the spaghetti noodles. Remove the water and set it aside. Boil water in a small saucepan and add the peas. Blanch the peas for two to three minutes, then drain and set them aside. Mix tahini, lemon juice, chopped herbs, minced garlic, salt, and pepper in a bowl until the mixture is smooth. Set a pan on medium heat and add the olive oil. Put cooked spaghetti noodles and peas that have been blanched into the pan. Then, pour the herb-laden tahini sauce over the noodles and peas. Mix everything together until the sauce covers all of the noodles and peas. Add two to three more minutes of cooking time until everything is hot. If you want, you can serve it hot and top it with grated Parmesan cheese. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes