Recipe: Angel Hair with Peas, Walnuts, and Mint

 I aim to peas with this pasta sauce. Hahaha. If you’ve been to my yoga class, you probably know my love of corny jokes. Please accept my apologies, but I just can’t resist ;) This recipe comes from Entertaining for a Veggie Planet, a gift from my mom (a thoughtful omnivore) and I used this recipe for a birthday dinner of one of my best friends last year. Everyone loved it! In making it again today, I’ve added pepitas (pumpkin seeds) in place of a ¼ of the walnuts making mine slightly more pitta friendly (seeds are favorable to nuts for pittas). I ended up needing to add more olive oil at the end so that the sauce would toss evenly with my pasta. I also added a ¼ c of lima beans with the peas. Google ‘health benefits of lima beans’ to be blown away by how great they are. I especially appreciate the fiber they bring to this pasta dish. And because a) I didn’t have any at home and b) my pitta doesn’t need it anyway, I left out the feta cheese.

Check out these fun facts about the health benefits of walnuts & pepitas: (via: veghealthguide.com)

Walnuts: excellent source of omega-3 essential fatty acids, manganese, copper and l-arginine (an essential amino acid that helps blood vessels stay flexible). They may benefit your cardiovascular system, help brain function, and protect bone health. Walnuts also have bio-available melatonin, which helps regulate sleep. (COOL! Perfect with these long days we’re having this time of year)

Pepitas: are a good source of essential fatty acids, potassium, phosphorous, magnesium, manganese, zinc, iron, and copper, protein and vitamin K. They may promote prostate health, men’s hones and has inflammatory benefits for those with arthritis and helps lower cholesterol.

From Entertaining for a Veggie Planet by Didi Emmons.

Serves 4.

½ cup walnut pieces

1 c frozen peas, thawed

½ c lightly packed coarsely chopped fresh mint leaves

1-2 garlic cloves

7 T extra-virgin olive oil

salt to taste

12 ounces dried angel hair pasta

1 c crumbled feta cheese

freshly ground black pepper to taste

1. Preheat the oven to 365 degrees. Spread the walnuts in a single layer on a rimmed baking sheet and toast for 5 minutes, or until golden brown. Let cool.

2. In a food processor, puree the walnuts, ½ c of the peas, the mint, garlic, and 4 T of the olive oil until smooth.

3. Cook pasta in salted water, drain, reserving 3 T of the pasta water. Return the pasta to the pot. Add the walnut mixture, feta, remaining ½ c peas, remaining 3 T olive oil, and reserved pasta water and toss until well mixed. Season with salt and pepper. Serve immediately.

• Vata: Use 2 cloves garlic. Optional to mix pepitas in with walnuts. Optional to add lima beans, but sauté first in olive oil. Use feta cheese as much as desired.

• Pitta: Use 1 clove garlic. Sub a quarter of the walnuts for pepitas or sunflower seeds. Optional to add lima beans, steaming before adding. Use minimal olive oil and salt necessary. Omit feta. Can substitute ½ c diced panir if wanting cheese.

• Kapha: Use 2 clovers garlic. Sub a quarter of the walnuts for pepitas or sunflower seeds. Add lima beans, steaming before adding. Use minimal olive oil and salt necessary. Omit feta. Can substitute ¼ c diced panir if wanting cheese.