This is a recipe that I developed for Hannaford fresh Magazine, it might be my most favorite vegetarian recipe that I have ever written. Fresh rosemary, parsley and chives brighten the green pea sauce that seasons the whole dish. I actually make it about once a month. Sometimes, I add some roasted potatoes and top it with a fried egg for a complete meal. It would also be especially good with salmon.
If you lean toward the vegan side of things, just leave out the Parmesan garnish. For the recipe, click here.
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