This is a light dish that I love to serve on a hot summer night when we just want to sit in the garden but we need something more substantial than salad, corn on the cob and fruit. Delicious and fresh-tasting, you’ll find this is a frequent centerpiece dish on your summer dinner table.
Makes 4-6 servings
1 pound artichoke cappellini
1 cup unsweetened organic almond or soy milk
grated zest of ½ fresh lemon
1 teaspoon arrowroot, dissolved in small amount cold water
1 cup fresh/frozen peas
1/4 cup mirin or white wine
juice of 1/2 fresh lemon
2 teaspoons white miso
3-4 sprigs fresh basil, finely minced
12-14 cherry tomatoes, halved
Bring a pot of salted water to a boil and cook cappellini al dente, about 8 minutes. Drain well, do not rinse.
While the pasta cooks, bring milk and lemon zest to a boil over low heat, in a deep skillet. Stir in dissolved arrowroot, stirring until thickened, about 2 minutes. The sauce will be quite thick. Stir in fresh peas and mirin and simmer for 2 minutes. Mix lemon juice and miso together to puree the miso. Stir into sauce and simmer 1 minute more.
Stir pasta, basil and cherry tomatoes into the skillet and toss gently to coat.