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Quick Hit: Fusilli and Peas (Secret Sauce)

Aka, how to make a quick, velvety pea sauce.

This is very easy, and I didn’t really measure anything. Take some frozen peas (about 1 cup), and gently heat them in a pan with a little pat of butter and a tablespoon or two of water, or chicken or veggie broth. Once the peas are defrosted, blend them with some crumbled feta. I used my stick/immersion blender but you could do this in a food processor too. Taste as you go so you get the right balance of sweet and salty – I think I used about 1/4 cup feta or less. I also added some sriracha to taste.

Use this sauce on fusilli or other ridged pasta (rigatoni or cavatappi perhaps). You can liven it up the next day for lunch by adding a few Sungold tomatoes (the little sweet orange ones), halved or whole, to the pan when you reheat the pasta and pea sauce.

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