Broccoli, Pea, and Herb Carbonara & Linguine


1 lb. frozen peas
1 lb. broccoli florets
12 oz bag, Valente Garlic Parsley Linguine
1 cup grated vegan cheese or Pecorino Romano cheese
3 eggs
Flat leaf parsley, optional
 
Lightly steam the frozen peas and broccoli florets in a large pot. Cook pasta in plenty of salted, rapidly boiling water until al dente, about 3-5 minutes. Drain pasta, reserving a cup of the cooking water. Add the pasta to the vegetables. Cover with a lid to keep it hot. Gently whisk Pecorino Romano cheese together with the eggs. Add ½ cup reserved pasta cooking water. Working quickly so the pasta is still hot, pour the cheese and egg mixture over the hot pasta. Toss everything to coat and to allow the sauce to thicken. The eggs cook in the hot pasta. If you need any extra liquid, use the remaining hot pasta water. Season to taste. Add some chopped parsley or your choice of herbs. Serve immediately.

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Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4