DELIVERED AUG 29 - SEPT 02
Bring a large pot of salted water to a boil. Once boiling, add in your rapini and blanch for 2 minutes. Remove with tongs and set aside.
**Make sure to reserve the boiling water to cook your pasta**
Add your pasta to the boiling water and cook for approximately 11 minutes. Add your peas to the pot at the 9 minute mark to allow them to
rehydrate and soften. Taste the pasta before straining to make sure it is cooked to your liking. *****Reserve 1/3 cup of pasta water to use later**** Once the pasta and peas are strained, set them aside.
Remove your veggies from the bag and roughly chop as shown below. This week looks slightly different as you need to blanch your rapini before cutting it. ( see Step 1). 😇🌱
Bring a large pan + a large splash of oil to medium high heat. Once hot, add in your shallot and cook for 4 minutes. Next, add in your blanched rapini pieces and cook for another 4 minutes. Add in your strained pasta + peas + hemp pesto + reserved pasta water and let simmer, stirring regularly for 5 minutes or until the sauce thickens and clings to the pasta.
Now it's time to build your bowl. Put in a serving of pasta and top with crumbled tofu feta, a splash of olive oil and a sprinkle of salt & pepper!.ENJOY!