Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried peas 1/4 c Mint leaves, shredded
1/4 sm Yellow onion(s), peeled 2 tb Extra-virgin olive oil
Finely shredded Salt and pepper to taste
2 c Chicken stock 1 lb Linguine
10 Caraway seeds

In a heavy saucepan, combine the peas, onion, and chicken stock, and
bring to a boil over high heat. Reduce the heat to low and simmer,
covered, for 30 min. Stir in the caraway seeds and continue to cook
for 30 min more. Remove the pan from the heat.

Place the pea mixture in a blender or food processor. Add the mint and
1 tbs of the olive oil and puree on high speed for 1 min. Adjust
seasoning with salt and pepper, return the puree to the saucepan, and
cover to keep warm.

Bring a lot pot of water to a boil over high heat and add 1 tsp salt,
the remaining olive oil, and the linguine. Cook, stirring
occasionally to separate the strands, until al dente, about 8 min.
Drain the linguine, then toss with the minted pea puree. Serve
immediately.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 146
Submitted By DIANE LAZARUS On 11-25-95

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