Tuesday, 23 October 2012
Vegan MoFo: Pea & Asparagus Caramelle in Lemon Butter Sauce
I love pasta, and I love making it at home, from scratch. Sometimes though, I just don't have time to make fresh pasta sheets, but still want some homemade stuff. This is where wonton wrappers come in. They are neat little time savers, and you can still put your yummiest fillings in. When the Beloved and I got engaged, one of our gifts was a Jamie Oliver cookbook. In it, he went into much detail about pasta making, and it became an obsession of mine for awhile to perfect it at home. One of the recipes was for ricotta and lemon caramelle. I wanted to make a vegan version with the freshness of that recipe, but make it my own.
1 bunch of asparagus, finely chopped
1/2 cup peas
1/4 cup almond meal
2 tablespoons pea and mint pesto
1 packet egg free wonton wrappers
1/4 cup vegan butter
1 tablespoon garlic infused olive oil
ground white pepper
Blanch peas and asparagus, ans set aside to cool. Finely chop.
Add almond meal, pesto, and some ground black pepper, and mix well.
Put a small teaspoon of mixture onto a wonton wrapper, and roll up. Secure ends by pinching so that it looks like a wrapped sweet (hence the name caramelle). you may need to lightly wet to seal along the long edge.
When you have a batch ready to go, gently drop into a deep pan of salted boiling water for approximately two minutes or when pastry is translucent. Drain, and set aside.
To make the sauce, put a scant teaspoon of lemon zest, the lemon juice, butter, and oil into a small pan. Melt together an mix well, and drizzle over pasta.
serve with fresh young mint leaves, extra peas (and pea shoots if you have them!)