DELIVERED MAY 23 -MAY 27
Bring a large pot of slated water up to a boil. Once boiling add in your rapini pieces and let blanch for just 2 minutes. Remove and set aisde ** Do not throw out water*.
Add in your pasta and let cook for ~ 11 minutes or until there is no 'crunch' when tasting. With about 2 minutes left on your timer add in your strained peas to let them plump up. *****Keep 1/3 cup of pasta water off to the side for use later**** Strain & set aside
Remove your veggies from your bag and cut as shown below. Little different this week as you need to blanch your rapini before chopping it up ( see Step 1). 😇🌱
Bring a large pan + a large splash of oil up 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 + saved pasta water **if you forgot just add 1/4 cup regular water** and let cook and simmer stirring regularily for ~5 minutes until the sauce has thickened up and clung to the pasta.
Build your bowl. Pasta mix on the bottom + crumbled tofu feta + a splash of olive oil and sprinkle of salt & pepper!.ENJOY!