Blueberry Smoothie
Drinks
The Blueberry Smoothie is as dreamy as it sounds—a tropical, nutrient-packed blend of fruit, coconut, and blueberry.
Sweet Pea Ravioli
Mains
A light, fresh pasta dish that is perfect for ready-made ravioli (or your favorite noodle).
Servings: 4
Time: 30 mins
Ingredients
Pea Puree
- 1/2 lbs frozen peas
- 2 scallions
- 1 tsp salt
- 1 lemon, zested
- 1/4 cups cooking water, reserved (from blanching peas)
Sauce
- 2 cups heavy cream
- 2 garlic cloves lightly crushed with the back of a knife
- 1 tarragon sprig, plus 1 tablespoon chopped tarragon
- 3/4 tsp salt
- white pepper to taste
- 1 cup pea puree
- 1 lemon, juiced
- 1 20 oz package ravioli
Process
-
For the pea puree:
Place a large pot of salted water over high heat and bring it to a boil. While the water is heating up, get a bowl of ice water ready. When the water comes to a rolling boil, drop in the peas and the scallions and cook for 30 seconds. Immediately remove them to the ice bath. Reserve ¼ cup of cooking water. -
After cooling the peas and scallions, add them to a blender along with the salt, lemon zest and half of the reserved cooking water. Blend on high until smooth, adding small amounts of water to keep mixture loose and silky. Use a fine mesh strainer to remove any remaining bits of skin. Set aside.
-
For the sauce:
Add the heavy cream, garlic, and tarragon sprig in a large saucepan and bring to a boil. Cook until the cream reduces by half and coats the back of a spoon (about ten minutes). Remove the garlic and the tarragon. Season with salt and pepper. -
Add the pea puree, lemon juice and chopped tarragon to the sauce, stirring over low heat. If it cooks too long or high, the sauce might turn brown, which don't affect the taste.
-
Boil the pasta according to package directions. Add the sauce to to the pasta, tossing to coat. Garnish with peas, a shower of lemon zest, and chopped tarragon. Serve immediately.
Show us what you made!
Recent Favorites
Pan Con Tomate
Sides
A delicious way not to have to turn on your oven this summer: Pan con Tomate (aka fancy Spanish-style toast). This simple recipe is peak tomato season in every bite—just grated ripe tomatoes, olive oil, sea salt, and a crisp slice of sourdough.
Rosemary Lemonade
Drinks
Summer's not just for salads—it’s for sipping, too. Meet your new go-to refresher: Rosemary Lemonade. Cool, crisp, and herbaceous in all the right ways, it’s made with fresh lemon juice, blended cucumber, and a hint of rosemary that makes it feel a little extra (but still takes just 10 minutes).