Step 1

Set generously salted water to boil for pasta, and cook pasta according to the package instructions, drain and set aside.

Step 2

At the same time, chop shallots and garlic. Heat oil in a large skillet over medium heat. Saute shallots and garlic for 4-5 minutes, stirring until golden and fragrant. Turn down to medium-low heat. Add peas and give a stir. If using fresh peas, cover with a lid so they gently steam, 3 minutes or until tender and bright. If using frozen, just saute until completely thawed and tender.

Step 3

Measure out 1 1/2 cups of the pea-shallot mixture (leave the rest in the pan) and place in a blender along with water, 1 tablespoon lemon juice, mint leaves, salt, pepper, miso paste, and hemp seeds (or cashews). Blend for a full minute until very very creamy and smooth. If it feels lovely thick, add a little more water to loosen. Taste and adjust salt. Set aside.

Step 4

To the skillet with the remaining pea-shallot mixture, add the pea shoots or spinach, and gently wilt, stirring for 30-60 seconds over low heat. (Either set these aside for garnish, or feel free to combine with pasta.) Add the drained pasta and pour in the sauce from the blender and give a good stir. Rinse out the blender with a couple of tablespoons of water, adding this to the pan, gently warming the pasta up.

Step 5

Taste.  If needed, season with salt, lemon zest, and more pepper if you like. If you want a “looser sauce” feel free to stir in more water. For extra richness, store in a generous drizzle of olive oil or truffle oil.

Step 6

Serve immediately. Garnish with Vegan Cheesy Sprinkle or Pecorino cheese (obviously not vegan, but tasty). Top with microgreens or sprouts if you like, or seeds!