Angel Hair with Wasabi, Peas and Mint
- Prep Time 0:25
- Cook Time 0:05
- Estimated Cost $12.00
- 28 Comments
It’s no secret that pasta is an inexpensive, filling pantry staple to have on hand, but seriously, you have to stop eating it with store-bought jarred sauce. You’re better than that. Just because you’re broke (or whatever, “frugal”) doesn’t mean that you should be subjected to such boring fare. Make this on a Sunday night and eat a gourmet lunch or dinner for the next 4 days for just $3 per serving.
Hint: Try batting your eyelashes and asking your local sushi joint for extra wasabi the next time you order takeout. They’ll likely give it to you for free.
- 1 lb dried angel hair (cappellini) pasta $1
- 1 cup frozen peas, defrosted $1.50 for 12 oz.
- 2 cloves garlic Pantry
- 2 handfuls of fresh mint leaves $1
- 1/8 cup extra virgin olive oil Pantry
- 2 tsp prepared wasabi $3 for 4 oz.
- 4 oz. crumbled feta $4 for 8 oz.
- 1 tsp red pepper flakes $1.50 for 1 oz.
- salt and pepper to taste Pantry
Recipe Serves 4
- Cook pasta according to package directions in salted boiling water. Drain and return to pot.
- In a food processor, combine half of the peas, the mint, the garlic, the olive oil and the wasabi. Puree until a chunky pesto forms. Season with salt and pepper to taste and toss with hot pasta. Add remaining peas, feta, red pepper flakes and more salt and pepper if desired.
- Serve hot or chilled.