Pasta with Spicy Pea Sauce
Pasta coated with a savory Indian spiced pea sauce.
Yield
2 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | yellow split peas |
|
| ½ | tablespoon | olive oil |
|
| 1 | each |
onions
choppped |
|
| 1 | clove | garlic |
|
| ⅛ | teaspoon | red pepper flakes |
|
| ¼ | teaspoon | turmeric |
|
| ¼ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| 2 | tablespoons | lemon juice |
|
| 1 | teaspoon | lemon zest |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | pound |
pasta, fettuccine
dry, or 3/4 pound fresh |
|
| 1 | x |
cilantro
for garnish |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Directions
Place the peas in a large pan. Cover with cold water.
Bring to the boil and boil, uncovered for 25 minutes. Drain.
Heat oil in a pan.
Add onion and garlic and cook over a medium heat for 10 minutes.
Add the spices, stirring for 2 minutes.
Add the well drained peas, lemon juice and rind.
Stir to combine and cook over a low heat for 8 to 10 minutes.
Season with salt and black pepper to taste.
Cook the pasta in a large quantity of boiling water until just tender. Reserve 1 cup of pasta water.
If the pea sauce seems too dry, add some pasta water to desired consistency, and mix well.
Drain the pasta and place on a large serving plate.
Pour sauce over the pasta and garnish with the coriander leaves.
Serve immediately.
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